Pineapple Sponge

Name: Pineapple Sponge
Ingredients: one small pineapple; one small cup of sugar; one-half box of gelatine; one and a half cups of water; whites of four eggs

From High-Street cook book, 1885

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

1060Calories

25 gProtein

202 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories1060 kcal

Protein25 g

Carbohydrates202 g

Fiber0 g

Sugars201 g

Total Fat20 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium297 mg

Potassium284 mg

Calcium125 mg

Iron3.6 mg

Magnesium28 mg

Phosphorus396 mg

Zinc2.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.2 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water507 g

As published

This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 28. The excerpt below is the record exactly as published.

Pineapple Sponge. One small pineapple (or m pirn and a half can), one small cup of Bugar, one- balf box of gelatine, one and a hair cups of water, whites of four eggs

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