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Pineapple Punch

From 250 meatless menus and recipes to meet the requirements of people under the varying conditions of age, climate and work (1910).

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A historical recipe

250 meatless menus and recipes to meet the requirements of people under the varying conditions of age, climate and work, by Eugene Christian and Christian, Mollie Griswold, joint author (1910).

United States

Known as an American recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. three pints of water

Method

  1. To the juice of one fresh, medium size pineapple add three pints of water, the juice of five or six lemons and sweeten to taste.
  2. Add a few candied cherries.
  3. Serve in punch glasses with crushed ice.

Plating

Source not stated by archive.org
Credit

From 250 meatless menus and recipes to meet the requirements of people under the varying conditions of age, climate and work (1910), printed page 159, digitised by the Internet Archive: https://archive.org/details/250meatlessmenus00chri

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.