Recipe: Pine Apple Julep

Pare and slice a very ripe pine apple, which in season will cost about ten cents; lay it in a glass dish; pour over it the juice of one orange, (cost two cents,) the juice of one lemon, (cost two cents,) a gill of any fruit syrup, (cost about five cents,) and two tablespoonfuls of rum, (cost three cents;) sprinkle it with a little powdered sugar, cool it on the ice, and serve it cold. It will cost about twenty-five cents.

Twenty-Five Cent Dinners for Families of Six, by Juliet Corson (Page 1879)