{"id":7802,"slug":"pineapple-lemonade","title":"PINEAPPLE LEMONADE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a ripe pineapple","juice of four lemons","two cups of sugar","two cups of water","one quart of water","a cherry (optional)","strawberries or raspberries (optional)"],"ingredients_norm":["ripe pineapple","juice of lemon","sugar","water","cherry","strawberries or raspberry"],"steps":["Pare and grate a ripe pineapple; add the juice of four lemons and a syrup made by boiling together for a few minutes two cups of sugar and the same quantity of water.","Mix and add a quart of water.","When quite cold strain and ice.","A cherry, in each glass is an agreeable addition, as are a few strawberries or raspberries."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w95:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"318caa95bca9ac5ab8b4594a8a710d9ad926754229dc952569f6e5f7e59545cd","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/pineapple-lemonade"}