vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pineapple Salad
From Kirmess cook book, 1907
Serves 1
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
226Calories
3 gProtein
58 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories226 kcal
Protein2.8 g
Carbohydrates58 g
Fiber6.6 g
Sugars32 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2.7 mg
Potassium886 mg
Calcium15 mg
Iron0.7 mg
Magnesium68 mg
Phosphorus55 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A8 mcg
Vitamin E0.2 mg
Vitamin K1.4 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate53 mcg
Choline25 mg
Caffeine0 mg
Water201 g
As published
This recipe was extracted from Kirmess cook book (1907), page 103. The excerpt below is the record exactly as published.
PINEAPPLE SALAD. Janet McKemie Hill, Boston. Select a large, ripe pineapple, and after cutting oflE the top, remove the inside, leaving only the shell. Next remove the skin and seeds from a few grapes, then take two ripe bananas, skin them, and cut into small pieces. Also cut the pineapple and grapes in small pieces. Mix all with mayonnaise dressing
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