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Pineapple-Ade
From Original White House Cookbook, 1887
Serves 1
This beverage will be found delicious.
Presented as published in 1887. 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
188Calories
4 gProtein
41 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories188 kcal
Protein3.9 g
Carbohydrates41 g
Fiber3 g
Sugars2.7 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium537 mg
Potassium91 mg
Calcium155 mg
Iron16 mg
Magnesium17 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate68 mcg
Choline7.5 mg
Caffeine0 mg
Water214 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 303. The excerpt below is the record exactly as published.
PINEAPPLE-ADE. Pare and slice some very ripe pineapples ; then cut the slices into small pieces. Put them with all their juice into a large pitcher, and sprinkle among them plenty of powdered white sugar. Pour on boiling water, allowing a small half pint to each pineapple. Cover the pitcher and let it stand till quite cool, occasionally pressing down the pineapple with a spoon. Then set the pitcher for a while in ice. Lastly, strain the infu- sion into another vessel and transfer it to tumblers, putting into each glass some more sugar and a bit of ice
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