vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pineapple Salad
From Lowney's cook book, 1907
Serves 2
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
845Calories
2 gProtein
23 gCarbs
83 gFat
Full nutrition (34 nutrients)
Calories845 kcal
Protein1.5 g
Carbohydrates23 g
Fiber0.2 g
Sugars19 g
Total Fat83 g
Saturated Fat13 g
Monounsaturated Fat19 g
Polyunsaturated Fat49 g
Omega-35.9 g
Cholesterol46 mg
Sodium769 mg
Potassium257 mg
Calcium48 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C71 mg
Vitamin A18 mcg
Vitamin E3.6 mg
Vitamin K180 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate9.8 mcg
Choline38 mg
Caffeine0 mg
Water192 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 74. The excerpt below is the record exactly as published.
Pineapple Salad Shred one pineapple; add same amount of white grapes, skinned and seeded, equal amount of celery cut in small pieces, and one half cup castana nuts shredded finely. Moisten with cream mayonnaise
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