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Fruit Cocktail

From Kirmess cook book, 1907

Serves 5

To keep bananas from turning dark, do not cut with other fruit, but put in just before serving.

Presented as published in 1907. 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

  • two ripe pineapples
  • small bottle of maraschine cherries
  • six oranges
  • two grape fruit
  • a box of strawberries
  • six bananas
  • Two cups of sugar
  • a glass of Jamaica lum

Method

  1. Take two ripe pineapples, peeled and flaked from the core with silver fork, on small bottle of maraschine cherries, six oranges, peeled and cut in small pieces, two grape fruit peeled and cut, a box of strawberries or any other small fruit and six bananas, cut in small pieces.

  2. Two cups of sugar with enough water to cover, put in a saucepan and allow to boil until thick.

  3. When cold pour syrup over fruit and add a glass of Jamaica rum last.

  4. Set on ice to cool.

  5. Serve in small glasses.

Nutrition per serving

549Calories
4 gProtein
141 gCarbs
1 gFat

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 15. The excerpt below is the record exactly as published.

FRUIT COCKTAIL. Miss i\r. Hellerman, Take two ripe pineapples, peeled and flaked from the core with silver fork, on small bottle of maraschine cherries, six oranges, peeled and cut in small pieces, two grape fruit peeled and cut, a box of strawberries or any other small fruit and six bananas, cut in small pieces. Two cups of sugar with enough water to cover, put in a saucepan and allow to boil until thick. When cold pour syrup over truit and add a glass of Jamaica lum

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