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Pineapple Lemonade
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Presented as published in 1885. 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
461Calories
1 gProtein
121 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories461 kcal
Protein0.9 g
Carbohydrates121 g
Fiber2.2 g
Sugars116 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.2 mg
Potassium114 mg
Calcium25 mg
Iron0.5 mg
Magnesium8.3 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A0.9 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate9.4 mcg
Choline4.2 mg
Caffeine0 mg
Water190 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 304. The excerpt below is the record exactly as published.
PINEAPPLE LEMONADE. Carefully boil a pound of sugar in a pint of water until it forms a thin sirup, removing all scum as it rises ; meantime squeeze the juice from three large lemons, and remove their seeds from it ; pare a ripe pineapple, take out the eyes, and ' grate it into a large bowl ; add the lemon-juice to it, and the sirup as soon as it is clear, and let the mixture cool and stand for a couple of hours ; then add to it a quart of ice- water
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