vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pineapple Salad (Salade d’ Ananas)
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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
416Calories
0 gProtein
1 gCarbs
47 gFat
Full nutrition (33 nutrients)
Calories416 kcal
Protein0 g
Carbohydrates1 g
Fiber0.1 g
Sugars0.8 g
Total Fat47 g
Saturated Fat6.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat27 g
Cholesterol0 mg
Sodium292 mg
Potassium15 mg
Calcium5 mg
Iron0.2 mg
Magnesium1.4 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A0.2 mcg
Vitamin E7.1 mg
Vitamin K15 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.1 mcg
Choline0.8 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 441. The excerpt below is the record exactly as published.
ineapple Salad ( Salade d’ Ananas) Select a large ripe pineapple with a nice top, wash and wipe well, then cut a trifle on one side to make it lie steady. Then cut a cover on the other side about three inches wide and four inches long if the pineapple is large enough to allow it; remove the meat, being careful not to make it too juicy and small (take care not to mix the centre of the pineapple wTith the rest of the meat). Cut in long, narrow pieces; mix with the same quantity of apples (cut the same way as the pineapple), with one cup mayonnaise dressing; spread the pineapple with the mayonnaise dressing on the top. Decorate with pimentos all around (scallop the pimentos), put a diamond of truffle in each scallop and a row of chopped truffles lengthwise on the pineapple. Garnish with lettuce
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