Pineapple Sponge

Name: Pineapple Sponge
Ingredients: V2 cup thick cream; 3 whites of eggs; drain syrup from can of pineapple; if not sweet enough add more sugar; add water if necessary, to make cupfuls; Soak gelatine in 1/2 cnp cold water

From The Edwardsville cook book, 1906

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

823Calories

24 gProtein

57 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories823 kcal

Protein24 g

Carbohydrates57 g

Fiber2 g

Sugars43 g

Total Fat56 g

Saturated Fat29 g

Monounsaturated Fat14 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol679 mg

Sodium252 mg

Potassium587 mg

Calcium200 mg

Iron3.6 mg

Magnesium69 mg

Phosphorus383 mg

Zinc2.5 mg

Copper0.4 mg

Manganese2.8 mg

Vitamin D3 mcg

Vitamin C19 mg

Vitamin A243 mcg

Vitamin E1.6 mg

Vitamin K4 mcg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.9 mg

Folate84 mcg

Choline452 mg

Caffeine0 mg

Water620 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 48. The excerpt below is the record exactly as published.

PINEAPPLE SPONGE. Miss Carrie Wolf. V2 cup thick cream. 3 whites of eggs. Soak gelatine in ]/^ cnp cold water, drain syrup from can of pineapple ; if not sweet enough add more sugar, measure, and add water if necessary, to make cupfuls

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