Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
172
Calories
2g
Protein
0g
Fat
44g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cherry | 1 cup (138g) | 87 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cup of vinegar
- 2 cans pineapple
- 2 lbs
- 2 cans white cherries
- 3 esrers
- 2 tbs
- 1 tbs
- 4 tbs
- salt
- paprika
- vinegar
Directions
1
2 cans pineapple, 2 lbs. Malaga or Tokay errapes, 2 cans white cherries, 1 lb. shelled pecans, half the whole amount of celery, cut up fine, few maraschino cherries.
2
DRESSING. Yolks of 3 esrers, 2 tbs. sugar, 1 tbs. butter, 1 tbs. mustard, 1 tbs. salt, pinch of paprika, 2-3 cup of vinegar. Boil all together; while hot add beaten whites of eggs and when cool add 4 tbs. port wine and a pt. of whipped cream.
3
Mrs. J. W. Campbell.
By Ramblers' club, Minneapolis. [from old catalog] ·
Recipe sourced from
internet_archive