Fruit Salad

Name: Fruit Salad
Ingredients: tin of fruit; two good tablespoons gin, or kirsch, or brandy; a little crushed sugar

From Practical West African cookery, 1910

Best with a mix of different fruits.

Presented as published in 1910. 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

Method

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 67. The excerpt below is the record exactly as published.

Fruit Salad. (I). Whenever possible, keep the tin of fruit in a cooler over- night. Empty the contents into a glass dish an hour or two before serving, add to them two good tablespoons gin, or kirsch, or brandy, and a little crushed sugar

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