vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Fruit Salad
From The Toronto Cook Book, 1915
Serves 6
Use any fruit in season.
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 93. The excerpt below is the record exactly as published.
Fruit Salad Half fill as many custard cups as you may wish with the following: Cut oranges in small pieces, bananas, dates, pine- apple, a little lemon, a few almond nuts, cut in halves, a sprink- ling of suga
Cook this with the app: pantry check, scaling, and the assistant.