vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Pineapple Foyung Salad
From Delicacies, 1929
Serves 6
Presented as published in 1929. 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
297Calories
7 gProtein
29 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories297 kcal
Protein7.2 g
Carbohydrates29 g
Fiber2.2 g
Sugars19 g
Total Fat18 g
Saturated Fat6.5 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol92 mg
Sodium43 mg
Potassium225 mg
Calcium94 mg
Iron1 mg
Magnesium52 mg
Phosphorus148 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C10 mg
Vitamin A100 mcg
Vitamin E4.5 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate21 mcg
Choline65 mg
Caffeine0 mg
Water63 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 7. The excerpt below is the record exactly as published.
Pineapple Foyung Salad For salad: 1 medium can shredded pineapple, 1 cup diced marshmallows, three- fourths cup shredded blanched almonds. Arrange in layers on lettuce leaves. For dressing: Juice of pineapple, juice of 1 lemon, yolks of 2 eggs. 1 tbsp. sugar, 1 tsp, cornstarch. Mix thoroughly and cook until thickened in double boiler. If desired add j4 pint whipped cream to dressing.
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