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Pineapple Lemonade
From How we cook in Tennessee .., 1906
Serves 3
Keeps for months if stored in a cool place. Serve over crushed ice with a maraschino cherry.
Presented as published in 1906. 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
520Calories
0 gProtein
135 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories520 kcal
Protein0 g
Carbohydrates135 g
Fiber0.1 g
Sugars135 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium16 mg
Calcium17 mg
Iron0.1 mg
Magnesium6.1 mg
Phosphorus0.7 mg
Zinc0 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.5 mcg
Choline0.5 mg
Caffeine0 mg
Water480 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 143. The excerpt below is the record exactly as published.
Pinapple Lemonade. — Pare and grate a ripe pineapple. Pour over this the juice of fivedemons. Make a syrup of one pint of granulated sugar and one pint of water boiled together ten minutes. Mix and add one quart of water
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