Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
203
Calories
2g
Protein
3g
Fat
49g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Pecan Nut | 1 half (4g) | 20 |
| Celery | 1 stalk (40g) | 6 |
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
- 34 cup chopped apples
- 1 tablespoon pecan nuts
- 34 cup celery
- 34 cllp chopped pineapple
Directions
1
Mrs. Charles Millikin.
2
l/± dozen firm, ripe tomatoes. 34 cllP chopped pineapple. '
3
34 cup chopped apples. 1 tablespoon pecan nuts,
4
34 cup celery, chopped. chopped fine.
5
Remove pulp of tomatoes, mix with mayonnaise, and add to the rest of the ingredients. Fill the tomato shells with this mix- ture and serve on water cress or lettuce leaf.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive