vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Cider
From Delta Gamma cook book, 1922
Serves 8
Presented as published in 1922. 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
74Calories
0 gProtein
19 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories74 kcal
Protein0 g
Carbohydrates19 g
Fiber0 g
Sugars19 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.3 mg
Potassium6.1 mg
Calcium7.7 mg
Iron0 mg
Magnesium2.8 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0.2 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 94. The excerpt below is the record exactly as published.
Pineapple Cider To each ground pineapple, add two quarts water. Allow to stand until it ferments, about three days in warm weather. Strain off water and to each quart of the liquid add about one-third pound sugar
Cook this with the app: pantry check, scaling, and the assistant.