Fruit Salad
From Cox's manual of gelatine cookery, 1935
Presented as published in 1935. 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 Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 10. The excerpt below is the record exactly as published.
FRUIT SALAD Dissolve the Gelatine with the water, strain it into a salad bowl, add all the fruits, lemon juice, sugar, wine, and the pistachios blanched and chopped
Cook this with the app: pantry check, scaling, and the assistant.