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Pineapple Julep
From The national course in home economics, 1917
Serves 2
Serve chilled.
Presented as published in 1917. 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
377Calories
2 gProtein
94 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories377 kcal
Protein1.8 g
Carbohydrates94 g
Fiber4.6 g
Sugars63 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.5 mg
Potassium345 mg
Calcium81 mg
Iron0.2 mg
Magnesium20 mg
Phosphorus26 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C103 mg
Vitamin A20 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate56 mcg
Choline16 mg
Caffeine0 mg
Water192 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 232. The excerpt below is the record exactly as published.
PINEAPPLE JULEP. Pare a very ripe pineapple with as little waste as possible, and cut it into thin slices. Lay these in a large bowl and strain over them the juice of two sweet oranges. Pour in one-quarter of a pint of raspberry syrup and mix thoroughly. Just before serving add a tumblerful of shaved ice
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