Baltimore Cup
From The Portland Woman's Exchange Cook Book, 1913
Serves 6
If preferred use shredded pineapple, bananas, preserved peaches (or pears) and lemon juice.
Presented as published in 1913. 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
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 55. The excerpt below is the record exactly as published.
Baltimore Cup. I pineapple cut in cubes. 3 oranges sliced. 4 peaches cut in pieces. !4 cup lemon juice
Cook this with the app: pantry check, scaling, and the assistant.