vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pineapple Sponge
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Serve with soft custard flavored with wine.
Presented as published in 1880. 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
665Calories
17 gProtein
154 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories665 kcal
Protein17 g
Carbohydrates154 g
Fiber0.2 g
Sugars152 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium21 mg
Potassium20 mg
Calcium12 mg
Iron0.2 mg
Magnesium5.3 mg
Phosphorus3.7 mg
Zinc0 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.1 mg
Folate4.4 mcg
Choline3.4 mg
Caffeine0 mg
Water275 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 141. The excerpt below is the record exactly as published.
Pineapple Sponge. One small fresh pineapple, or a pint-and-a-half can of the fruit ; one small cupful of sugar, half a package of gelatine, one cupful and a half of water, the whites of four eggs
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