Pineapple Salad

Name: Pineapple Salad
Ingredients: % lb. marshmallows; 14 cup pecans; 1 No. 2 can pineapple; 14 pt. whipping cream; % cream cheese; 1 tsp. mayonnaise

From The Williamston cook book, 1950

Mrs. Herman Bowen.

Presented as published in 1950. 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

974Calories

7 gProtein

188 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories974 kcal

Protein7.1 g

Carbohydrates188 g

Fiber1.9 g

Sugars131 g

Total Fat26 g

Saturated Fat2.6 g

Monounsaturated Fat13 g

Polyunsaturated Fat8.9 g

Omega-30.2 g

Cholesterol1.9 mg

Sodium211 mg

Potassium119 mg

Calcium23 mg

Iron1.2 mg

Magnesium35 mg

Phosphorus94 mg

Zinc1.3 mg

Copper0.5 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.7 mcg

Vitamin E0.2 mg

Vitamin K8.7 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate2.5 mcg

Choline1.8 mg

Caffeine0 mg

Water39 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 52. The excerpt below is the record exactly as published.

PINEAPPLE SALAD % lb. marshmallows 14 cup pecans 1 No. 2 can pineapple 14 pt. whipping cream % cream cheese Dice marshmallows. Soak in well drained pineapple for about one half hour. Cream cheese with 1 tsp. mayonnaise

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