Pineapple Lemonade

Name: Pineapple Lemonade
Ingredients: one pint of water; one cup of sugar; one can of grated pineapple; the juice of three lemons; one quart of ice water

From Trinity cook book, 1925

Presented as published in 1925. 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

861Calories

3 gProtein

228 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories861 kcal

Protein3.3 g

Carbohydrates228 g

Fiber8.4 g

Sugars208 g

Total Fat1.5 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium51 mg

Potassium432 mg

Calcium123 mg

Iron1.9 mg

Magnesium39 mg

Phosphorus48 mg

Zinc0.2 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C159 mg

Vitamin A3 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate33 mcg

Choline15 mg

Caffeine0 mg

Water1685 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 55. The excerpt below is the record exactly as published.

PINEAPPLE LEMONADE Boil one pint of water and one cup of sugar for ten minutes add one can of grated pineapple and the juice of three lemons, cool, strain and add one quart of ice water

Cook this with the app: pantry check, scaling, and the assistant.