Pineapple Beverage
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 423. The excerpt below is the record exactly as published.
PINEAPPLE BEVERAGE.— Take 1 pineapple, peel, slice, and pound to a pulj). Take 2 cups water, add f lb. sugar, boil, skim, and l^our it hot on the pineapple pulp; add the juice of a lemon, and let stand 2 hours covered; then filter through cloth, and add 2 pints cold water. Ice when served. PERSIAN BEVERAGE — Take 1 cup rose-water, 4 tablespoons of orange flower water, 2 cup)s strawberry juice, and 2 cups simple syrujD; mix well together. Ice it when served. RASPBERRY ACID — In 4 pints water dissolve 3 oz. tartaric acid; X30ur it over 4 quarts raspberries and let stand 24 hours; strain without iDressing, and to each pint of juice add 1^ lbs. of sugar; stir till it dissolves, let stand 48 hours; bottle and seal. To use, put a little into water. RASPBERRY WATER — Take 2 cups raspberry juice, 1 cup red currant juice, 2 cups sugar, 2 ijints water; mix well. RED RASPBERRY SHRUB.— Pickle the raspberries in white wine vinegar for 1 week; strain through a jelly bag, and to each pint of juice allow 1 pint sugar; boil gently | hour, and bottle. Use 2 or 3 tablespoons of the shrub to a glass of water. Raspberry Shrub No. 2. — On 3 quarts fresh berries pour 4 cups cider vinegar; let stand 1 day, strain, and pour the juice on 3 quarts fresh berries; let stand 24 hours, strain, and to each pint of juice add 1 pint sugar; boil gently 10 minutes, skim, and bottle when cold. Use 2 or 3 table- 6 y^ spoons to a glass of water. Strawberry Shrub is made the same way. TAMARIND WATER.— Take 2 oz. {\i^ tamarinds, 1^ cups raisins, 1 cup sugar '-^ (scant); boil them in 1 gallon of water till tamabind. it is reduced to 3 quarts; strain and cool. \ BEVERAGES 569 STRAWBERRY ACID — In 2 pints water dissolve 2 oz. citric acid; pour it on 4 quarts rixDe strawberries, let stand 24 hours; strain without pressing, and to each pint of juice add 1^ lbs. sugar
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