vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pineapple Sponge
From Delta Gamma cook book, 1922
Serves 2
Presented as published in 1922. 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
513Calories
8 gProtein
114 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories513 kcal
Protein7.6 g
Carbohydrates114 g
Fiber3.5 g
Sugars74 g
Total Fat5.2 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium657 mg
Potassium319 mg
Calcium66 mg
Iron2.2 mg
Magnesium34 mg
Phosphorus120 mg
Zinc1 mg
Copper0.3 mg
Manganese2.1 mg
Vitamin D1 mcg
Vitamin C107 mg
Vitamin A87 mcg
Vitamin E0.6 mg
Vitamin K1.7 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.2 mg
Folate65 mcg
Choline160 mg
Caffeine0 mg
Water236 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 85. The excerpt below is the record exactly as published.
Pineapple Sponge 2 cups of grated pineapple 3^ teaspoon salt 3^ cup of minute tapioca 1 lemon, juice 3^ cup of sugar whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.