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Pineapple Cake

Name: Pineapple Cake
Yield: 5 servings
Cuisine: American
Ingredients: Flour, 1/2 pound; Baking powder, 1 teaspoon; Butter, 14 pound; Eggs, 3; Crystallized pineapple, 1/4 pound; Almonds, 1 ounce; Sugar, 1/2 pound; Essence of pineapple, few drops

From Mary Jane's cook book, 1916

Serves 5

Presented as published in 1916. 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 Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 22. The excerpt below is the record exactly as published.

PINEAPPLE CAKE. Flour, 1/2 pound. -taking powder, 1 teaspoon. Butter, 14 pound. Crystallized pineapple, 1/4 pound. Eggs, 3. Almonds, 1 ounce. Sugar, 1/2 pound. Essence of pineapple, few drops. Cream butter and sugar, add well beaten eggs, pineapple chopped coarsely, shredded almonds and flour and baking powder sifted together. Mix thoroughly and bake in moderate oven. Mrs. M. N. 0. P., Boston. 52 CAKE AND FILLINGS BISQUE CAKE. Powdered sugar, 2 cups. Flour, 3 cups. Butter, 1 scant cup. Egg whites, 5. Milk, 1 cup. Baking powder, 1 teaspoon

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