vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Lemonade
From Around-the-world cook book, 1913
Serves 4
Presented as published in 1913. 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
476Calories
1 gProtein
125 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories476 kcal
Protein1.4 g
Carbohydrates125 g
Fiber3.6 g
Sugars117 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium17 mg
Potassium183 mg
Calcium45 mg
Iron0.8 mg
Magnesium15 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C69 mg
Vitamin A1.4 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate15 mcg
Choline6.7 mg
Caffeine0 mg
Water471 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 100. The excerpt below is the record exactly as published.
PINEAPPLE LEMONADE Pineapple, 1, Lemons, 5, Sugar, 1 pound. Peel and grate the pineapple and pour over it the juice of the lemons. Make a syrup of the sugar with a pint of water, boiling them together for 10 minutes. Add the sugar syrup to the juices, put in a quart of cold water
Cook this with the app: pantry check, scaling, and the assistant.