Banana Salad No. 3

Ingredients

• half a pound of white grapes
• four oranges
• four bananas
• fill up the cup with water
• a quarter of a box of gelatine
• a cup of sugar

Method

1. 1

   Skin, cut in halves, and seed half a pound of white grapes.

2. 2

   Scoop the pulp from four oranges, keeping it in distinct pieces.

3. 3

   Pare and slice four bananas.

4. 4

   Put the grapes, orange pulp, and bananas in alternate layers in a glass or china bowl.

5. 5

   Squeeze the juice of a lemon into a cup, add to it the orange juice obtained by squeezing the skins after the pulp has been scooped from them, and fill up the cup with water.

6. 6

   Pour the liquid over a quarter of a box of gelatine which has soaked for an hour in half a cup of cold water, and warm until the gelatine dissolves, then add a cup of sugar.

7. 7

   When cold pour over the mixed fruit in the bowl, and place on ice till stiff enough to serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 124. The excerpt below is the record exactly as published.

Banana Salad No. 3. — Skin, cut in halves, and seed half a pound of white grapes. Scoop the pulp from four oranges, keeping it in distinct pieces. Pare and slice four bananas. Put the grapes, orange pulp, and bananas in alternate layers in a glass or china bowl. Squeeze the juice of a lemon into a cup, add to it the orange juice obtained by squeezing the skins after the pulp has been scooped from them, and fill up the cup with water. Pour the liquid over a quarter of a box of gelatine which has soaked for an hour in half a cup of cold water, and warm until the gelatine dissolves, then add a cup of sugar

Cook this with the app: pantry check, scaling, and the assistant.