Filling for Pineapple Cake

Name: Filling for Pineapple Cake
Ingredients: Boil two cups sugar; two-thirds cup cream

From Durham cook book ..., 1921

Use remaining for icing.

Presented as published in 1921. 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

2087Calories

3 gProtein

407 gCarbs

57 gFat

Full nutrition (23 nutrients)

Calories2087 kcal

Protein3.2 g

Carbohydrates407 g

Sugars401 g

Total Fat57 g

Saturated Fat32 g

Monounsaturated Fat12 g

Cholesterol162 mg

Sodium36 mg

Potassium160 mg

Calcium100 mg

Iron0.2 mg

Magnesium11 mg

Phosphorus89 mg

Zinc0.4 mg

Copper0 mg

Manganese0 mg

Vitamin K3.8 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Niacin (B3)0.1 mg

Water91 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 24. The excerpt below is the record exactly as published.

Boil two cups sugar Avith tAVO-thirds cup cream

Cook this with the app: pantry check, scaling, and the assistant.