Pineapple and Orange Punch
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 28. The excerpt below is the record exactly as published.
a fine pineapple (the yellow ones are best), and grate it, or, better still, tear from the core with a silver fork. Add four table- spoonfuls of lemon- juice and the pulp of an orange. When the boiled syrup is cool, pour into it the pineapple and orange and pack away in ice for two or three hours. When ready to serve pour in a glass of sherry or Madeira and a few strawberries or stoned cherries, if in season
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