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Pineappleade
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. Roger Rawlings, Chicago Heights, 111.
Presented as published in 1912. 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
419Calories
1 gProtein
109 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories419 kcal
Protein0.7 g
Carbohydrates109 g
Fiber1.7 g
Sugars105 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium22 mg
Potassium119 mg
Calcium40 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate15 mcg
Choline1.6 mg
Caffeine0 mg
Water480 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 389. The excerpt below is the record exactly as published.
PINEAPPLEADE.— Pull 1 good sized pineapple to pieces with a fork, but do not slice or peel it, as much of the delicate flavor is lost by so doing. Slice 1 lemon and 1 orange thin and place in a deep bowl and sprinkle with 1 pt. of sugar. Set aside in a cool place for 3 hours, then turn into a cheese cloth or muslin bag, and strain. Add 3 pts. of cold water, a cup of crushed ice
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