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Pineapple Salad
From Dora's cook book, 1888
Serves 4
Presented as published in 1888. 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
45Calories
1 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories45 kcal
Protein0.9 g
Carbohydrates11 g
Fiber2.2 g
Sugars9 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium170 mg
Calcium37 mg
Iron0.1 mg
Magnesium9.8 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C51 mg
Vitamin A10 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate28 mcg
Choline7.9 mg
Caffeine0 mg
Water83 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 25. The excerpt below is the record exactly as published.
PINEAPPLE SALAD, Pare a large pineapple and dig out the eyes; then with a silver fork tear the fruit downwards into shreds until all is removed from the core. Put the shreded fruit into a dish, sift with powdered sugar and pour over it the juice of two good oranges, or pour over it a little port wine and a dash of brandy
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