Pineapple Dressing
From The Central cook book, 1924
A sweet dressing perfect for fruit salads.
Presented as published in 1924. 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
1141Calories
4 gProtein
192 gCarbs
65 gFat
Full nutrition (33 nutrients)
Calories1141 kcal
Protein4.1 g
Carbohydrates192 g
Fiber0.5 g
Sugars175 g
Total Fat65 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.1 g
Cholesterol184 mg
Sodium33 mg
Potassium452 mg
Calcium110 mg
Iron1.3 mg
Magnesium39 mg
Phosphorus100 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C108 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate57 mcg
Choline8.1 mg
Caffeine0 mg
Water286 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 17. The excerpt below is the record exactly as published.
Pineapple Dressing 1 cupful of pineapple juice. 2 eggs. 34 cupful sugar. Vg cupful cream, whipped. 1 tablespoonful flour. 2 tablespoonfuls butter.
Cook this with the app: pantry check, scaling, and the assistant.