Frozen Fruit Salad I

Ingredients

• 2 cups fruit, fresh or canned, cut in small pieces
• ¥g cup Mayonnaise *
• 24 cup heavy cream, beaten until thick
• 1 teaspoon gelatine, soaked in
• 3 tablespoons fruit sirup or juice
• Salt, paprika, powdered sugar
• French Dressing * or Mayonnaise *

Method

1. 1

   Dissolve soaked gelatine over hot water.

2. 2

   Add slowly to Mayonnaise.

3. 3

   Beat in cream.

4. 4

   Fold in fruit.

5. 5

   Season to taste.

6. 6

   Freeze.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 217. The excerpt below is the record exactly as published.

4) % cup heavy cream, beaten until stiff Lettuce Cucumber Sauce (p. 207) Season fish with salt, cayenne, and lemon juice. Cover and let stand 1 hour. Dissolve soaked gelatine over hot water and add to dressing. - When dressing begins to thicken, add cream and fold in fish. Mold, chill, unmold, and serve on lettuce with Cucumber Sauce. *French Dressing, p. 486. Mayonnaise, p. 490. SALADS 523 FROZEN SALADS To Freeze Salads. Pack in oiled mold or individual molds, tightly sealed. Pack molds in equal parts ice and salt and let stand until firm (about 4 hours), or pack in drawer of mechanical refrigerator and let stand until frozen. Do not freeze so long that fruit is frozen. FROZEN FRUIT SALAD I 2 cups fruit, fresh or canned, ¥g cup Mayonnaise * cut in small pieces 24 cup heavy cream, beaten 1 teaspoon gelatine, soaked in until thick 3 tablespoons fruit sirup or Salt, paprika, powdered sugar juice Lettuce French Dressing * or Mayonnaise *

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