vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Pineapple Salad
From The Henderson cook book, 1914
Serves 1
This is one of the most delicious fruit salads and especially appropriate to serve with a game dinner.
Presented as published in 1914. 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
560Calories
9 gProtein
28 gCarbs
47 gFat
Full nutrition (33 nutrients)
Calories560 kcal
Protein8.5 g
Carbohydrates28 g
Fiber1.8 g
Sugars2.5 g
Total Fat47 g
Saturated Fat9.2 g
Monounsaturated Fat16 g
Polyunsaturated Fat17 g
Cholesterol25 mg
Sodium310 mg
Potassium986 mg
Calcium128 mg
Iron0.9 mg
Magnesium69 mg
Phosphorus214 mg
Zinc2.2 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0.8 mcg
Vitamin E3 mg
Vitamin K131 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0 mg
Niacin (B3)1.7 mg
Folate4.5 mcg
Choline1.6 mg
Caffeine0 mg
Water614 g
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 28. The excerpt below is the record exactly as published.
PINEAPPLE SALAD. Make small balls of cream cheese and roll them in chopped walnuts or pecan nuts. Place one in the hole of the large slices of Hawaiian pineapple, put in turn on crisp leaves of lettuce or roumain. Serve with a mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.