vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Salad
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
314Calories
18 gProtein
4 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories314 kcal
Protein18 g
Carbohydrates3.9 g
Fiber0.2 g
Sugars2.1 g
Total Fat26 g
Saturated Fat14 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol75 mg
Sodium491 mg
Potassium90 mg
Calcium534 mg
Iron0.2 mg
Magnesium25 mg
Phosphorus345 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A238 mcg
Vitamin E0.6 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate17 mcg
Choline1 mg
Caffeine0 mg
Water50 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 78. The excerpt below is the record exactly as published.
Pineapple SaJad Arrange slices of canned pineapple on a salad plate and place three balls made from seasoned cottage cheese on every slice. Sprinkle with chopped nuts and serve with salad dressing. Mattie's Fruit Salad 2 cupfuls marshmallows 2 tablespoonfuls sugar 1 cup walnut meats % teaspoonful salt 1 cupful whipped cream 1 tablespoonful lemon juice Cut the marshmallows in halves, mix with the broken nut meats and fold in the stiffly whipped cream to which the sugar, salt and lemon juice have been added. Serve on lettuce leaves. Dreamland Salad 1 pound shelled walnuts 1 large can of pineapple
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