vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pineapple Sponge
From San Rafael cook book, 1906, 1906
Serves 2
Serve with a soft custard.
Presented as published in 1906. 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
579Calories
8 gProtein
144 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories579 kcal
Protein7.8 g
Carbohydrates144 g
Fiber4.7 g
Sugars134 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium23 mg
Potassium372 mg
Calcium54 mg
Iron1.1 mg
Magnesium44 mg
Phosphorus30 mg
Zinc0.4 mg
Copper0.5 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C161 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K2.4 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate63 mcg
Choline21 mg
Caffeine0 mg
Water468 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 60. The excerpt below is the record exactly as published.
PINEAPPLE SPONGE— Miss H. J. Trumbull. 1% pint-can pineapple, 1 small cup sugar, y^ package gelatine, 11/2 cups water, whites of 4 eggs
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