Pineapple Cake

Name: Pineapple Cake
Ingredients: 1/2 cup of butter; 1 cup of powdered sugar; 1/2 cup of milk; 2 cups of flour; 2 tablespoonfuls of corn starch; 2 heaping teaspoonfuls of Cameo baking powder; the whites of 4 eggs

From Delicate dishes, 1896

Filling includes whipped egg whites, powdered sugar, chopped pineapples, pecans, and whipped cream.

Presented as published in 1896. 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

As published

This recipe was extracted from Delicate dishes (1896), page 44. The excerpt below is the record exactly as published.

PINEAPPLE CAKE. Cream ]4 cup of butter with i cup of powdered sugar, and ^ cup of milk, 2 cups of flour and 2 table- spoonfuls of corn starch, into which has been sifted 2 heaping teaspoonfuls of Cameo baking powder. Add the whites of 4 eggs, beaten. Selected. FILLING. Beat the whites of 2 eggs to a stiff froth, add i cup of powdered sugar

Cook this with the app: pantry check, scaling, and the assistant.