Pineapple Salad
From The Carbon County cook book, 1926
Simple and effective.
Presented as published in 1926. 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
109Calories
1 gProtein
11 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories109 kcal
Protein1 g
Carbohydrates11 g
Fiber1.2 g
Sugars7.6 g
Total Fat7.1 g
Saturated Fat2.6 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.3 g
Cholesterol11 mg
Sodium401 mg
Potassium75 mg
Calcium49 mg
Iron1.1 mg
Magnesium7.4 mg
Phosphorus18 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C16 mg
Vitamin A34 mcg
Vitamin E0.6 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5.8 mcg
Choline6.1 mg
Caffeine0 mg
Water78 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 51. The excerpt below is the record exactly as published.
Pineapple Salad. Arrange on lettuce leaf 1 slice of pineapple; put a tablespoon salad dressing in center of fruit; next put a table- spoon whipped cream over the dressing. Sprinkle grated cheese or nuts. Place a cherry on top with slices of olives
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