Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Pineapple Punch
From Mary Jane's cook book, 1916
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- Water, 2 cups
- Grated pineapple, 1 can
- Sugar, 114 cups
- Lemons, 4
- Ice water, 1 quart
Method
Make a syrup by boiling the sugar and water 10 minutes.
Add the pineapple and the juice of the lemon.
Cool, strain and add ice water.
Serve in punch bowl with ice and strawberries as a garnish.
Nutrition per serving
137Calories
1 gProtein
36 gCarbs
0 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 1. The excerpt below is the record exactly as published.
PINEAPPLE PUNCH. Water, 2 cups. Grated pineapple, 1 can. Sugar, 114 cups. Lemons, 4. Ice water, 1 quart
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