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Pineapple Cake
From The century cook book, 1894
Serves 10
Presented as published in 1894. 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
2Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2 kcal
Protein0 g
Carbohydrates0.5 g
Fiber0.1 g
Sugars0.4 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium4.3 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A0.1 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
Folate0.7 mcg
Choline0.2 mg
Caffeine0 mg
Water3.4 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 77. The excerpt below is the record exactly as published.
Pineapple Cake. Make a cake after the rule given for cocoanut cake, and for the dressing to put between the layers, prepare a pineapple as follows: Pare the pineapple and chop, or grate, very fine; put in a stewpan with enough sugar to make a thick syrup when boiled. Save a large tablespoonful of the pineapple
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