vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Pineapple Pancakes
From Good Things to Eat as Suggested by Rufus, 1911
Serves 1
Cut in triangular pieces like pie and serve very hot.
Presented as published in 1911. 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
590Calories
34 gProtein
61 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein34 g
Carbohydrates61 g
Fiber0 g
Sugars12 g
Total Fat23 g
Saturated Fat9.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol587 mg
Sodium307 mg
Potassium658 mg
Calcium396 mg
Iron6.1 mg
Magnesium64 mg
Phosphorus611 mg
Zinc3.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.3 mg
Niacin (B3)4.6 mg
Folate171 mcg
Choline484 mg
Caffeine0 mg
Water335 g
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 56. The excerpt below is the record exactly as published.
PINEAPPLE PANCAKES— Make a batter Using half potod sifted flour and three good sized eggs with a cupful of milk. This makes a very thin batter. When smooth and free from lumps, bake in a well buttered frying pan, making the cakes about eight inches in diameter. As soon as brown on one side turn. When cooked on both sides remove to a hot serving dish and sprinkle with sweetened pineapple
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