Punch, Pineapple

Ingredients

• Cook 1 lb. of sugar
• in one quart of water
• Peel one large pineapple
• the juice of three lemons
• the pulp and juice of one orange
• one pint of cold water
• two tablespoonfuls of sherry
• one of brandy
• a few large strawberries

Method

1. 1

   Cook sugar in water until dissolved, then cool.

2. 2

   Grate pineapple into a bowl, add lemon juice, orange pulp and juice, cold syrup, and cold water.

3. 3

   Refrigerate for an hour.

4. 4

   Serve over ice with sherry and brandy if desired, and add strawberries for color.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 27. The excerpt below is the record exactly as published.

Punch, Pineapple. — Cook 1 lb. of sugar in one quart of water until the sugar is dissolved, and then take from the fire and cool. Peel one large pineapple and grate it into a good-sized bowl* Add the juice of Quince Wine BEVERAGES Sherbet, Raspberry three lemons and the pulp and juice of one orange. Add the cold syrup and one pint of cold water. Put this in the refrigerator for an hour. Place in a punch-bowl a large block of ice and pour the mixture over it; add two table-spoonfuls of sherry and one of brandy if desired. If a bit of color is wanted, throw in a few large straw- berries

Cook this with the app: pantry check, scaling, and the assistant.