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Pineapple Lemonade
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
131Calories
0 gProtein
34 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories131 kcal
Protein0 g
Carbohydrates34 g
Fiber0.1 g
Sugars34 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.5 mg
Potassium7.6 mg
Calcium8 mg
Iron0 mg
Magnesium3 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2 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
Folate0.8 mcg
Choline0.2 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 188. The excerpt below is the record exactly as published.
Pineapple Lemonade. One pint of water, 1 cup of sugar, 1 quart of ice water, 1 can of grated pineapple, juice of 3 lemons
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