Recipe or source entry
Pine-Apple Julep
Peel, slice, and cut up a ripe pine-apple into a glass bowl, add the juice of two oranges, a gill of raspberry syrup, a gill of maraschino, a gill of old gin, a bottle of sparkling moselle, and about a pound of Wenhan Lake ice in shaves; mix, and serve in flat glasses.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter37/pine-apple-julep.html- Legacy revision
8531e8373e9b- Source checksum
2bca5e91e8cf369677e56f9ec05269f9ffced19377fef06c57acbce3fbad3057- Legacy text checksum
aedbf36c4d153a3bf640d6a466ed098de0c3ee98f28616a642b5970974616cbc
Cite this page
Pine-Apple Julep. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter37/pine-apple-julep.html