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Pineapple Salad
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
141Calories
1 gProtein
11 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories141 kcal
Protein1.3 g
Carbohydrates11 g
Fiber1 g
Sugars6.9 g
Total Fat11 g
Saturated Fat1 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat2.9 g
Cholesterol0 mg
Sodium140 mg
Potassium63 mg
Calcium9.8 mg
Iron0.4 mg
Magnesium15 mg
Phosphorus33 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C6.1 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.4 mcg
Choline1.5 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 91. The excerpt below is the record exactly as published.
Pineapple Salad One can pineapple; lay slice of pineapple on lettuce leaf, fill centre hole with red jelly. Around pineapple put a ring of salad dressing. Cut shelled walnuts or pecan nuts
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