Pineapple Fruit Salad

Name: Pineapple Fruit Salad
Ingredients: 1 cup crushed pineapple; 1 cup peaches (medium can sliced); 1 bottle cherries; 1 cup mayonnaise; 1 cup cream, whipped; 3 tablespoons powdered sugar; 12 marshmallows, cut; 1 pkg cream cheese

From Favorite recipes (St. Luke's Mission, Durham, 1956), 1956

Makes 8-10 servings.

Presented as published in 1956. 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

1941Calories

6 gProtein

88 gCarbs

176 gFat

Full nutrition (34 nutrients)

Calories1941 kcal

Protein6.2 g

Carbohydrates88 g

Fiber4.3 g

Sugars79 g

Total Fat176 g

Saturated Fat32 g

Monounsaturated Fat40 g

Polyunsaturated Fat99 g

Omega-312 g

Cholesterol129 mg

Sodium1429 mg

Potassium625 mg

Calcium108 mg

Iron1.7 mg

Magnesium56 mg

Phosphorus140 mg

Zinc1.1 mg

Copper0.4 mg

Manganese2.9 mg

Vitamin D0.6 mcg

Vitamin C31 mg

Vitamin A168 mcg

Vitamin E7.6 mg

Vitamin K366 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2 mg

Folate34 mcg

Choline96 mg

Caffeine0 mg

Water428 g

As published

This recipe was extracted from Favorite recipes (St. Luke's Mission, Durham, 1956) (1956) by Saint Luke's Episcopal Church (Durham, N.C.). Woman's Auxiliary, page 1. The excerpt below is the record exactly as published.

cxjp crushed pineapple. (1 small c?ji) 1 cup peaches (nedium can sliced) 1 "bottle cherries 1 cup mayonnaise 1 cup crepjn, i/hipped 3 tablespoons ijov/dered sugar 12 marshmellov/G, cut 1 pkg cream cheese

Cook this with the app: pantry check, scaling, and the assistant.