Pineapple Cheese Salad
From Cook book (Methodist church, Garland NC, 1950), 1950
Presented as published in 1950. 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
2193Calories
115 gProtein
52 gCarbs
171 gFat
Full nutrition (33 nutrients)
Calories2193 kcal
Protein115 g
Carbohydrates52 g
Fiber0.5 g
Sugars25 g
Total Fat171 g
Saturated Fat96 g
Monounsaturated Fat36 g
Polyunsaturated Fat0.6 g
Cholesterol539 mg
Sodium403 mg
Potassium1217 mg
Calcium408 mg
Iron5.2 mg
Magnesium106 mg
Phosphorus522 mg
Zinc4.4 mg
Copper2.5 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C108 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K12 mcg
Vitamin B61 mg
Vitamin B125.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7 mg
Folate85 mcg
Choline47 mg
Caffeine0 mg
Water616 g
As published
This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 24. The excerpt below is the record exactly as published.
2 packages cream cheese chopped 2 tablespoons gelatin 2 tablespoons green pepper, 1 cup mayonnaise finely chopped 2 cups celery, finely l/2 cup nuts, finely chopped chopped Heat soup to boiling point and dissolve cheese in it. Add gelatin which has been soaked in cold water. Cool mixture. Then add remaining ingredients. Pour into mold. Serve on lettuce. Mrs. Abel McRae Warren. PINEAPPLE, CHEESE SALAD 1 package lemon gelatin l/2 cup celery, cut fine Juice from large can 2/3 cup walnut meats, cut crushed pineapple and fine crushed pineapple l/2 pint whipping cream 2 packages cream cheese, l/8 teaspoon salt mashed with 1 small can pimientoes
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