Fruit Salad

Name: Fruit Salad
Yield: 6 servings
Ingredients: one dozen oranges; one small box red strawberries; one-half pound fresh cherries; one-half teacup preserved fruit; three bananas; sweetening to taste; one pint of cream

From The Landmarks club cook book, 1903

Serves 6

A delightful fruit salad.

Presented as published in 1903. 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 The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 43. The excerpt below is the record exactly as published.

FRUIT SALAD. Cut the tops from one dozen oranges and scoop out pulp into a bowl ; add one small box red strawberries, one-half pound fresh cherries from which the seeds have been re- moved, one-half teacup preserved fruit of any kind and three bananas, sweetening to taste. Stir thoroughly together and fill the orange skins. Whip one pint of cream

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