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Pineapple Julep
From Cassell's dictionary of cookery, 1892
Serves 3
Refreshing drink for gatherings.
Presented as published in 1892. 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
405Calories
1 gProtein
78 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories405 kcal
Protein1.5 g
Carbohydrates78 g
Fiber1.2 g
Sugars49 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2 mg
Potassium442 mg
Calcium43 mg
Iron0.6 mg
Magnesium20 mg
Phosphorus35 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate1.5 mcg
Choline2 mg
Caffeine0 mg
Alcohol12 g
Water137 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1224. The excerpt below is the record exactly as published.
are a very ripe pine-apple 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 a quarter of a pint of maraschino, a quarter of a pint of gin, and a quarter of a pint of raspberry syrup, and mix thoroughly. Just before serving, add a bottle of sparkling MoseUe and a tumblerful of shaved ice
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