vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Pineapple Salad
From The new Annie Dennis cook book, 1905
Serves 6
Presented as published in 1905. 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
445Calories
4 gProtein
10 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories445 kcal
Protein4 g
Carbohydrates9.6 g
Fiber1.6 g
Sugars4.5 g
Total Fat44 g
Saturated Fat6.7 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat27 g
Omega-32 g
Cholesterol22 mg
Sodium271 mg
Potassium246 mg
Calcium51 mg
Iron0.6 mg
Magnesium39 mg
Phosphorus101 mg
Zinc0.7 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0.1 mcg
Vitamin C18 mg
Vitamin A22 mcg
Vitamin E1.3 mg
Vitamin K61 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate8.8 mcg
Choline16 mg
Caffeine0 mg
Water81 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 104. The excerpt below is the record exactly as published.
Pineapple Salad Mix shredded pineapple with finely-cut celery and broken English walnuts. Serve on lettuce with may- onnaise made without mustard and whitened with whipped cream
Cook this with the app: pantry check, scaling, and the assistant.