vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple-Cheese Salad
From Delta Gamma cook book, 1922
Serves 4
Recipe by Florence Thorpe (Lambda).
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
592Calories
9 gProtein
17 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories592 kcal
Protein9.2 g
Carbohydrates17 g
Fiber0.3 g
Sugars9.9 g
Total Fat55 g
Saturated Fat13 g
Monounsaturated Fat14 g
Polyunsaturated Fat19 g
Omega-30 g
Cholesterol26 mg
Sodium1616 mg
Potassium76 mg
Calcium277 mg
Iron0.4 mg
Magnesium11 mg
Phosphorus195 mg
Zinc1.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.8 mg
Vitamin A84 mcg
Vitamin E4.6 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate2.9 mcg
Choline4.6 mg
Caffeine0 mg
Water72 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 27. The excerpt below is the record exactly as published.
Pineapple-Cheese Salad Drain pineapple well and place each slice on lettuce leaf. Cover with grated cheese and add French dressing. Boiled salad dressing may be used.
Cook this with the app: pantry check, scaling, and the assistant.