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Pineapple Pancakes
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
561Calories
6 gProtein
129 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories561 kcal
Protein6.1 g
Carbohydrates129 g
Fiber3.4 g
Sugars107 g
Total Fat4.7 g
Saturated Fat1.1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.6 g
Cholesterol40 mg
Sodium374 mg
Potassium306 mg
Calcium178 mg
Iron2.4 mg
Magnesium44 mg
Phosphorus252 mg
Zinc0.8 mg
Copper0.2 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A45 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.1 mg
Folate39 mcg
Choline6.2 mg
Caffeine0 mg
Water131 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 76. The excerpt below is the record exactly as published.
PINEAPPLE PANCAKES. Grate pineapple, add sugar and let stand overnight. In the morning drain and add a cup of the pineapple to each cup of pan- cake batter
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