vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pineapple Sponge a la Comte de Beaujeu
From The Swedish, French, American cook book, 1918
Serves 6
If the filling in the pineapple is not sufficient for the number of persons to be served, spoonfuls of the prepared filling can be served around, in baskets of spun sugar decorated with whipped cream and maraschino cherries.
Presented as published in 1918. 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
199Calories
10 gProtein
34 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories199 kcal
Protein9.9 g
Carbohydrates34 g
Fiber0.1 g
Sugars34 g
Total Fat3.1 g
Saturated Fat1.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.5 g
Cholesterol122 mg
Sodium24 mg
Potassium19 mg
Calcium21 mg
Iron0.4 mg
Magnesium3.3 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C2 mg
Vitamin A43 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate20 mcg
Choline97 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 525. The excerpt below is the record exactly as published.
Pineapple Sponge a la Comte de Beaujeu Eponge a V Ananas a la Comte de Beaujeu One small pineapple, one cup sugar, seven tablespoons dissolved Cox’s gelatine. Cut a slice from the pineapple, scoop out, cut the best part in small dices and sweeten it. Grate the rest, press all the juice out. Stir yolks of four eggs to a souffle, add the cup of juice, put in a double boiler with a small pinch of salt
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