Pineapple Salad
From A second Dudley book of cookery and other recipes, 1914
Serve ice cold.
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
7Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories6.7 kcal
Protein0.2 g
Carbohydrates1.3 g
Total Fat0.1 g
Sodium39 mg
Potassium106 mg
Calcium19 mg
Iron0 mg
Magnesium4.4 mg
Phosphorus8.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Water38 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 75. The excerpt below is the record exactly as published.
PINEAPPLE SALAD CUT half a peeled ripe pineapple into fine shreds (remove the cores before shredding). Mix this with the white part of a small head of celery, cut into small shreds. Place on ice until wanted. A few minutes before serving, mix it with suffi- cient Mayonnaise sauce to moiste
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