vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Cake Filling
From The Landmarks club cook book, 1903
Serves 6
Presented as published in 1903. 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
34Calories
1 gProtein
6 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories34 kcal
Protein1.3 g
Carbohydrates5.9 g
Fiber0.7 g
Sugars3.7 g
Total Fat1 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol3.7 mg
Sodium12 mg
Potassium89 mg
Calcium44 mg
Iron0.2 mg
Magnesium7.2 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C18 mg
Vitamin A10 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate5.2 mcg
Choline7.3 mg
Caffeine0 mg
Water58 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 107. The excerpt below is the record exactly as published.
pineapple cake tilling. One-half a grated pineapple, one lemon, three-fourths of a cup of milk, one teaspoonful of cornstarch
Cook this with the app: pantry check, scaling, and the assistant.