Pineapple Short Cake

Name: Pineapple Short Cake
Ingredients: Six eggs, leaving out one white for cream; one cup sugar; one cup Zwiebach crumbs; baking powder; one can grated pineapple; whipped cream

From Dainty recipes, 1950

Presented as published in 1950. 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

2166Calories

70 gProtein

374 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories2166 kcal

Protein70 g

Carbohydrates374 g

Fiber0 g

Sugars202 g

Total Fat46 g

Saturated Fat13 g

Monounsaturated Fat18 g

Polyunsaturated Fat11 g

Omega-30.1 g

Cholesterol1301 mg

Sodium1027 mg

Potassium998 mg

Calcium234 mg

Iron12 mg

Magnesium122 mg

Phosphorus956 mg

Zinc6.5 mg

Copper0.8 mg

Manganese1.1 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A508 mcg

Vitamin E3.2 mg

Vitamin K0.9 mcg

Vitamin B60.6 mg

Vitamin B123.1 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)2.3 mg

Niacin (B3)11 mg

Folate347 mcg

Choline882 mg

Caffeine0 mg

Water242 g

As published

This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 10. The excerpt below is the record exactly as published.

PINEAPPLE SHORT CAKE Six eggs, leaving out one white for cream; one cup sugar; one cup Zwiebach crumbs; baking powder. Bake in two layer cake pans. When cold cover with one can grated pineapple, both layers. Cover top very thickly with whipped cream

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