Ambrosia
From Natchez recipes, 1900
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Natchez recipes (1900), page 12. The excerpt below is the record exactly as published.
AMBROSIA Peel and slice fresh oranges, round, one pineapple sliced thin; (canned or fresh), one cocoanut, grated. Put in a deep stand alternate layers of oranges, pineapple and grated cocoanut. Begin with oranges, using cocoanut last. Spread between each layer finely powdered sugar
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