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Posted to rec.food.cooking
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The truth about Britain's upside-down-cakes
Dave Smith wrote:
> James Silverton wrote:
>
>> That's certainly true about the pineapple enzyme. I think that
>> it is called bromelain and it digests proteins. I seem to
>> remember "The Joy of Cooking" recommending staying away from
>> fresh pineapple as a fruit in jello.
>
> I would never have thought to use fresh pineapple for an upside down
> cake. It was always made with canned rings. I have fond memories of
> it as a kid, and we rarel;y saw a real pineapple in the 50s. As far
> as I knew, it only came in tins :-)
Yep! same here 
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