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Pineapple Punch

From Better Food (1921).

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A historical recipe

Better Food, by The Boston Cooking-School Magazine Company (1921).

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. four cups of sugar

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

  1. To two cups of boiling water add four cups of sugar, and cook without stirring until the syrup threads.
  2. Remove from fire, and add two fresh, grated pineapples.
  3. Let cool slightly;
  4. add the juice of six lemons, and let the whole stand overnight.
  5. Strain before serving;
  6. pour over a block of ice in the punch bowl, and RAISIN PUFFS.
  7. FOAMY SAUCE

Plating

Cookware for this recipe

  • Saucepan
  • Mixing bowl
  • Grater
  • Wooden spoon
  • Sieve
Source http://creativecommons.org/publicdomain/mark/1.0/
Credit

From Better Food (1921), printed page 119, digitised by the Internet Archive: https://archive.org/details/BetterFoodV26

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.