vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pineapple Salad
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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
486Calories
2 gProtein
7 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories486 kcal
Protein2.1 g
Carbohydrates7.3 g
Fiber0 g
Sugars3.5 g
Total Fat50 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat25 g
Omega-32.9 g
Cholesterol53 mg
Sodium413 mg
Potassium232 mg
Calcium73 mg
Iron0.1 mg
Magnesium12 mg
Phosphorus60 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A83 mcg
Vitamin E2.1 mg
Vitamin K91 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.9 mcg
Choline25 mg
Caffeine0 mg
Water95 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 45. The excerpt below is the record exactly as published.
PIXEAPPLE SALAD. Use twice as much celery as pineapple, but cut in SALADS 95 small pieces. Cover with mayonnaise to which has been added two-thirds its bulk of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.