Pineapple Cream Salad

Name: Pineapple Cream Salad
Ingredients: d pineapple (pint size); one-fourth pounds shelled almonds blanched; one quart pure cream; sweeten to taste

From Durham cook book ..., 1921

Recipe by Mrs. D. F. Paekeb.

Presented as published in 1921. 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

4095Calories

45 gProtein

119 gCarbs

391 gFat

Full nutrition (34 nutrients)

Calories4095 kcal

Protein45 g

Carbohydrates119 g

Fiber20 g

Sugars49 g

Total Fat391 g

Saturated Fat195 g

Monounsaturated Fat105 g

Polyunsaturated Fat14 g

Omega-30 g

Cholesterol965 mg

Sodium199 mg

Potassium2229 mg

Calcium937 mg

Iron5.5 mg

Magnesium416 mg

Phosphorus1115 mg

Zinc6.2 mg

Copper1.7 mg

Manganese6.6 mg

Vitamin D0 mcg

Vitamin C215 mg

Vitamin A13 mcg

Vitamin E29 mg

Vitamin K26 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.4 mg

Niacin (B3)6.9 mg

Folate131 mcg

Choline84 mg

Caffeine0 mg

Water936 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 53. The excerpt below is the record exactly as published.

d pineapple (pint size), thoroughly drain from juice, one-fourth pounds shelled almonds blanched, one quart pure cream. Pull marshmallows into pieces, cut cherries in half, mix with pineapple, add chopped nuts and mix with stiffly whipped cream thoroughly, sweeten to taste

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