vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Pineapple Salad
From The Henderson cook book, 1914
Serves 4
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
610Calories
9 gProtein
15 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories610 kcal
Protein8.6 g
Carbohydrates15 g
Fiber5.4 g
Sugars7.4 g
Total Fat59 g
Saturated Fat7.8 g
Monounsaturated Fat21 g
Polyunsaturated Fat29 g
Omega-32.9 g
Cholesterol23 mg
Sodium351 mg
Potassium365 mg
Calcium106 mg
Iron1.6 mg
Magnesium102 mg
Phosphorus192 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0.1 mcg
Vitamin C5.7 mg
Vitamin A10 mcg
Vitamin E11 mg
Vitamin K91 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate21 mcg
Choline40 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 30. The excerpt below is the record exactly as published.
PINEAPPLE SALAD. Cut top off fresh pineapple, take out inside, cut in dice, add white cherries, chop English walnuts or almonds, mix with mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.