Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Banana and Pineapple Cocktail
From The home cook book, 1905
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- three ripe bananas
- the juice and pulp of one grated pineapple
- the juice of two oranges
- one lemon
- Sweeten to taste
Method
Cut bananas into thin round slices.
Add pineapple juice and pulp, orange juice, and lemon juice.
Sweeten to taste, being careful not to make it too sweet.
Cool in the ice-box and serve with shaved ice or a small piece of ice in each glass.
Nutrition per serving
140Calories
2 gProtein
34 gCarbs
0 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 10. The excerpt below is the record exactly as published.
BANANA AND PINEAPPLE COCKTAIL Cut in thin round slices three ripe bananas. Add the juice and pulp of one grated pineapple, the juice of two oranges and one lemon. Sweeten to taste
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