Pineapple Lemonade
A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).
A historical recipe
The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Pare and grate a ripe pineapple;
- add the juice of four lemons and a syrup made by boiling together for a few minutes two cups of sugar and the same quantity of water.
- Mix and add a quart of water.
- When quite cold strain and ice.
- A cherry, in each glass is an agreeable addition, as are a few strawberries or raspberries.
Plating
Cookware for this recipe
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Saucepan
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Grater
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Sieve