Pineapple Punch
From How we cook in Tennessee .., 1906
Serves 3
Add fresh violets in each cup when serving.
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
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 144. The excerpt below is the record exactly as published.
Pineapple Punch. — Cook one cupful of grated pineapple with one pint of water fifteen minutes; strain through cheesecloth, and add a syrup made by boiling one pint of sugar with one pint of water ten minutes. Add half a cupful of freshly made tea, the juice of three oranges and three lemons, and one cup of grape juice
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