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Salade d’Ananas (Pine-apple Salad)
From The new century cookery book, 1901
Serves 4
Serve ice-cold.
Presented as published in 1901. 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
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories3.2 kcal
Protein0.1 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.8 mg
Potassium30 mg
Calcium5 mg
Iron0 mg
Magnesium1.5 mg
Phosphorus2.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0.2 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 427. The excerpt below is the record exactly as published.
Salade d’ Ananas ( Pine-apple Salad). — Cut half a peeled ripe pine-apple into fine shreds (remove the cores before shred- ding). Mix this with the white part of a small head of celery
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