Photo: Matheus Cenali
Estimated Nutrition (whole recipe, rough)
221
Calories
8g
Protein
6g
Fat
39g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2/3 cup sugar
- 1 cup of pineapple
- 4 hrs
- 2 eggs
- 1 teaspn
- lemon juice
Directions
1
Chop fresh pineapple and sprinkle with sugar; drain after 3 or 4 hrs; add beaten whites of 2 eggs, ⅔ cup sugar and 1 teaspn. lemon juice to 1 cup of pineapple and place between layers. Use some of the juice with confectioner’s sugar for icing the top and sides of the cake. When using confectioner’s sugar with pineapple omit whites of eggs.
2
Drain canned pineapple very dry, chop and add lemon juice and confectioner’s sugar, when fresh pineapple is not obtainable.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg