Ambrosia, or Fruit Salad
From Buckeye cookery, 1892
Serves 2
Other fruit salads can be similarly made.
Presented as published in 1892. 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 Buckeye cookery (1892), page 88. The excerpt below is the record exactly as published.
AMBROSIA, OR FRurt SALAD. Six sweet oranges peeled and sliced (seeds and as much of the core as possible taken out), one pine-apple peeled and sliced (the canned is equally good), and one large cocoa-nut grated; alter- nate the layers of orange and pine-apple with grated cocoa-nut, and sprinkle pulverized sugar over each layer
Cook this with the app: pantry check, scaling, and the assistant.