vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Pineapple with Genoise Cake
From The new century cookery book, 1901
Serves 8
Use preserved pineapple for better results.
Presented as published in 1901. 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
442Calories
12 gProtein
46 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories442 kcal
Protein12 g
Carbohydrates46 g
Fiber4.1 g
Sugars34 g
Total Fat24 g
Saturated Fat1.6 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol53 mg
Sodium31 mg
Potassium495 mg
Calcium122 mg
Iron2 mg
Magnesium84 mg
Phosphorus283 mg
Zinc1.4 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0.1 mcg
Vitamin C3.8 mg
Vitamin A28 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate8.6 mcg
Choline20 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 445. The excerpt below is the record exactly as published.
pistachios for decoration. If a fresh pine-apple is used peel it thinly. A preserved pine- apple is, however, more suitable for this dish. Cut a small slice off the bottom, to make it stand firmly, and by means of a paste-cutter or sharp knife cut out the centre portion of the pine-apple. Pound the trimmings in a mortar, rub it through a sieve, flavour with a teaspoonful THE NEW CENTURY COOKERY BOOK 520 of maraschino, and keep till wanted. Cut the hollowed out pine-apple into half-inch slices (crossways), and fix them together in the original shape by spreading some confectioner’s custard between the slices. Place this in the centre of a Genoise border cake, either on a baking- sheet or better into a round silver dish. Beat up the whites of eggs to a stiff froth, add the sugar, and cover the outside of the pine-apple with it. Mix the remainder of beaten egg with the first puree, and with this fill up the centre of the pine-apple. Bake in a hot oven till nicely browned and hot through. Decorate the dish tastefully with strips of blanched and peeled almonds and pistachios. Serve hot with pine-apple syrup
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