Americandessertvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Cake
From The new Annie Dennis cook book, 1905
Serves 10
Presented as published in 1905. 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
80Calories
0 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories80 kcal
Protein0 g
Carbohydrates21 g
Fiber0.1 g
Sugars21 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium5.9 mg
Calcium0.9 mg
Iron0 mg
Magnesium0.7 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.4 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.9 mcg
Choline0.3 mg
Caffeine0 mg
Water4.3 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 129. The excerpt below is the record exactly as published.
Pineapple Cake Use white cake batter ; for the filling, use two cans of grated pineapple for seven layers ; sweeten if neces- sary. If fresh pineapple is used, then add one cupful of sugar
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