Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Pineapple and Banana Cocktail
From The Institute cook book, 1913
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- Take equal parts of banana
- and fresh or canned pineapple
- cover with lemon or pineapple juice
Method
Cut into small cubes and cover with lemon or pineapple juice.
Serve in glasses or orange shells placed on autumn leaves or sprays of green fern.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 12. The excerpt below is the record exactly as published.
PINEAPPLE AND BANANA COCKTAIL Take equal parts of banana and fresh or canned pineapple; cut into small cubes and cover with lemon or pineapple juice
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