Fruit Salad

Ingredients

• One box gelatine
• 1 pt. of cold water
• 3 cups sugar
• 1 qt. boiling water
• a can of pineapple juice
• 2 oranges cut in small squares
• 2 bananas

Method

1. 1

   Soak gelatine in cold water until dissolved.

2. 2

   Boil sugar and water for 10 minutes.

3. 3

   Flavor with lemon juice and pineapple juice, strain, and let cool.

4. 4

   Slice pineapple, oranges, and bananas, put into molds, and cool.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 33. The excerpt below is the record exactly as published.

Fruit Salad. Keuioxe the peelin,!;' and all liitter membrane from two lar^^-e i;ra[)erruit. Mix with 2 tablespoons of oil. 1 tablespoon of vinegar and a pinch of red pepper. Serve on lettuce leaves. Mks. C. ^\. Lkoxakd. Green Grape Salad. Open cue side of green grapes, take out seed and till with any nut. Place on lettuce leaf with chopj-ied eeler\- around anil sitm^ with spiionful of any dressing. Fruit Salad. One b().\ gelatine soaked in 1 pt. of cold water until dis.solviMl. ;! cu[js sugai". 1 qt. boiling water: Ixdl lU minutes. Ilaxor with the juice of i lenu)ns and a can of pineapple juice; strain and let cool. Then slice 1 can of pineapple, cut in small pieces, 2 oranges cut in small sijuares and 2 bananas

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