Fruit Salad

Ingredients

• three oranges
• three lemons
• three bananas
• one pound white grapes
• two ounces candied cherries
• one pint pineapple

Method

1. 1

   Cut fruit into pieces, chill separately, and layer with powdered sugar.

2. 2

   Mix juices and pour over fruit.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 100. The excerpt below is the record exactly as published.

fruit salad: Take a cream cheese and mix it well with enough sweet cream to moisten it; season with salt and cayenne; chop fine eight stuffed olives and mix with the cheese. Take some short, wide pieces of nice ten- der celery, and trim off most of their leaves and fill each one with the cheese mixture ; chill well, and pass with thin crackers. Plain olives mixed with chopped walnuts may be used instead of the stuffed ones quite as well. APPLE SALAD. Mrs, Howland, Brooklyn. Choose the largest and brightest red apples you can find, and cut a deep slice from each at the stem end; scoop out the pulp from the apples and smooth the in- side; drop both the apples and covers into cold water to keep from discoloring, and leave them till they are needed; wipe each dry and polish it till it shines; make a salad with celery and English walnuts combined with very stiff mayonnaise, and fill the apples, fitting each cover carefully so that the Cut will not show; add ap- ples if you like. 234 KIRMESS COOK BOOK. FBUIT SALAD. Mrs. Baird, Yankers. Three oranges^ three lemong^ three bananas^ one pound white grapes, two ounces candied cherries, one pint pineapple

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