Pineapple Cake
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Pineapple Filling: 3/4 C. sugar, 3 egg yolks (slightly beaten), 1/4 C. corn starch, 4 C. drained pineapple, 1/8 tsp. salt, 2 Tb. butter, 1/2 C. pineapple juice, 1 Tb. grated lemon rind, 1 Tb. lemon juice. Make as a custard in double boiler. Chill.
Presented as published in 1957. 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
4894Calories
43 gProtein
722 gCarbs
213 gFat
Full nutrition (33 nutrients)
Calories4894 kcal
Protein43 g
Carbohydrates722 g
Fiber8 g
Sugars438 g
Total Fat213 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium3294 mg
Potassium689 mg
Calcium619 mg
Iron28 mg
Magnesium98 mg
Phosphorus511 mg
Zinc2.5 mg
Copper0.8 mg
Manganese5.1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A5 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)2 mg
Niacin (B3)25 mg
Folate673 mcg
Choline49 mg
Caffeine0 mg
Water593 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 13. The excerpt below is the record exactly as published.
PINEAPPLE CAKE 1 C. Shortening 3 C. Cake Flour 2C. Sugar + tsp. Salt k Egg Yolks 2 tsp. Baking Powder 1 tsp. Vanilla + tsp. Soda 1 C. Syrup from Crushed ; C. Hot Water Pineapple stiffly beaten egg Whites
Cook this with the app: pantry check, scaling, and the assistant.