no. 99. to make pineapple-ade.
(from Six Hundred Miscellaneous Valuable Receipts Worth Their Weight in Gold, by John Marquart, 1860)
Ingredients:
Instructions:
(from Six Hundred Miscellaneous Valuable Receipts Worth Their Weight in Gold, by John Marquart, 1860)
Ingredients:
fresh ripe pineapples
powdered white sugar
1/2 gallon of boiling water for each pineapple
ice
Instructions:
Pare some fresh, ripe pineapples and cut them into thin slices; then cut each slice into small bits; put them into a large pitcher, and sprinkle powdered white sugar among them; pour on boiling water in proportion of 1/2 gallon of water to each pineapple; cover the pitcher, stop up the spout with a roll of soft paper, and let the pineapples infuse into the water till it becomes quite cool, stirring and pressing down the pineapple occasionally with a spoon, to get out as much juice as possible. When the liquid has grown quite cold, set the pitcher for a while in ice. Then transfer the infusion to tumblers, add some more sugar, and put into each glass a lump of ice. You may lay a thin slice of fresh pineapple into each tumbler before you pour out the infusion.
Found this refreshing summer inspired recipe on a food blog and wanted to share.
I think you could easily make something similar today and add a splash of orange juice to mixture to make it a little tart and you could garnish the glasses with pineapple or orange slices and dress it up further with those cute little umbrellas.
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