Americandessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Pineapple Cake
From Miss Corson's practical American cookery and household management, 1885
Serves 9
This cake is quite new and very good.
Presented as published in 1885. 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
478Calories
14 gProtein
90 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories478 kcal
Protein14 g
Carbohydrates90 g
Fiber0 g
Sugars50 g
Total Fat17 g
Saturated Fat2.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol277 mg
Sodium462 mg
Potassium167 mg
Calcium108 mg
Iron4.2 mg
Magnesium22 mg
Phosphorus211 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.3 mcg
Vitamin C1.3 mg
Vitamin A107 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.5 mg
Folate112 mcg
Choline196 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 239. The excerpt below is the record exactly as published.
PINEAPPLE CAKE. Have ready two cake-moulds, as directed in the preced- ing recipe. Peel a small pineapple, and grate it ; beat a quarter of a pound of butter to' a cream with a pound of powdered sugar ; add the yolks of twelve eggs to it, and the grated pineapple ; sift a level teaspoonful of salt, and two heaping teaspoonfuls of baking-powder, with a pound of flour
Cook this with the app: pantry check, scaling, and the assistant.