vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Tomato Pineapple Salad
From Delta Gamma cook book, 1922
Serves 4
Presented as published in 1922. 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
474Calories
2 gProtein
8 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories474 kcal
Protein2.5 g
Carbohydrates7.5 g
Fiber1.4 g
Sugars4.8 g
Total Fat49 g
Saturated Fat7.1 g
Monounsaturated Fat10 g
Polyunsaturated Fat30 g
Omega-32.9 g
Cholesterol23 mg
Sodium352 mg
Potassium168 mg
Calcium21 mg
Iron0.5 mg
Magnesium23 mg
Phosphorus59 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C22 mg
Vitamin A23 mcg
Vitamin E2 mg
Vitamin K93 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate14 mcg
Choline23 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 27. The excerpt below is the record exactly as published.
Tomato Pineapple Salad Peel medium sized tomatoes, remove thin sHce from top of each, take out seeds and some pulp. Sprinkle inside with salt, invert and let stand thirty minutes. Fill tomatoes with pineapple cut into small cubes, and English walnuts, using two-thirds pine- apple and one-third nuts, mixed with mayonnaise
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