A 19th century refreshment recipe found on worldturn’udupsidedown
Stephanie Ann Farra who runs ‘World Turn’d Upside Down’ writes: This recipe was cooked for the Historical Food Fortnightly. A yearly challenge that encourages bloggers to cook a historical food every two weeks.
For this challenge I decided to take on a lemonade twist with pineappleade. Pineapples were exotic fruits in the 1800s, mostly grown in Jamaica. They were used for such dishes as ice cream, pudding, pineapple chips, fritters, drinks and marmalade. They were considered a “dessert” fruit and was often paired with sugar. Pineapples, being imports, were not as common as home grown fruits. The first large quantity producing pineapple plantation in Florida was started in 1860 by Captain Benjamin Baker, who was probably accustomed to the enjoyment of them at sea.
I wanted to add a dessert type feel to the pineappleade so I dressed it up like fancier drinks of the time, particularly with a straw. In the 1850s and 1860s, drinkers had a few options for drinking straws: rye grass, glass tubes made for the purpose and even hollow noodles. I opted for a glass tube although I could not find any as long as typically pictured. Rye grass was most common although it gave the drink extra flavor.
8 Cups Water, boiling
Powdered Sugar, to taste
Orange and Lemon juice, optional
Pare and core the pineapple. Mince it fine and place in a pitcher. Pour boiling water over the minced pineapple and mash occasionally with a wooden spoon, cover it until room temperature. Add powdered sugar to taste. Refrigerate or put on ice until cool. Pour into cups, add an ice cube, extra sugar if needed and a thin slice of pineapple.