Americandessert
Pineapple Cake
From Trinity cook book, 1925
— MRS. M. C. BURNS
Presented as published in 1925. 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
3007Calories
37 gProtein
693 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories3007 kcal
Protein37 g
Carbohydrates693 g
Fiber3 g
Sugars536 g
Total Fat51 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol652 mg
Sodium996 mg
Potassium1017 mg
Calcium730 mg
Iron7.3 mg
Magnesium110 mg
Phosphorus668 mg
Zinc3.7 mg
Copper0.8 mg
Manganese3.3 mg
Vitamin D3 mcg
Vitamin C100 mg
Vitamin A246 mcg
Vitamin E1.6 mg
Vitamin K1.9 mcg
Vitamin B60.7 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.3 mg
Folate111 mcg
Choline458 mg
Caffeine0 mg
Water448 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 32. The excerpt below is the record exactly as published.
PINEAPPLE CAKE One cup brown sugar, three tablespoons butter, slices of pineapple. Put butter in an iron frying pan, add sugar and let melt. When bubbling up place in frying pan a layer of pineapple slices — about seven. Pour over this the following batter: three eggs beaten separately and then combined, one and one-half cups sugar, one-half cup cold water, one and one-half cups swansdown pastry flour, one and one-half teaspoons baking powder, one teaspoon vanilla, pinch of salt
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