Frozen Pineapple Torte

Name: Frozen Pineapple Torte
Ingredients: 3 egg yolrs; 1/2 cup sugar; 1 cup heavy crenn, v/hippcd; 2 to^lospoons Icnon Juico; 3 egg v/hitcs; 1 9 oz, CPU crushed pineapple, drained

From Favorite recipes (St. Luke's Mission, Durham, 1956), 1956

Serves 6-8.

Presented as published in 1956. 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

1434Calories

23 gProtein

118 gCarbs

98 gFat

Full nutrition (34 nutrients)

Calories1434 kcal

Protein23 g

Carbohydrates118 g

Fiber0.3 g

Sugars105 g

Total Fat98 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol241 mg

Sodium50 mg

Potassium296 mg

Calcium150 mg

Iron0.2 mg

Magnesium20 mg

Phosphorus138 mg

Zinc0.6 mg

Copper0 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C15 mg

Vitamin A0.6 mcg

Vitamin E2.9 mg

Vitamin K5.7 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.3 mg

Folate7.6 mcg

Choline2.9 mg

Caffeine0 mg

Water293 g

As published

This recipe was extracted from Favorite recipes (St. Luke's Mission, Durham, 1956) (1956) by Saint Luke's Episcopal Church (Durham, N.C.). Woman's Auxiliary, page 12. The excerpt below is the record exactly as published.

egg yollrs 2 c\jps vnnilla wafer Dash of snJLt crui-ibs l/2 cup sugar 1 cup heavy crenn, v/hippcd 2 to^lospoons Icnon Juico 2 tablespoons sugar 3 egg v/hitcs 1 9 oz, CPU crushed pineapple, drained Boat egg yolks, salt, and 1/2 cup sugar

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