Fruit Salad

Name: Fruit Salad
Yield: 10 servings
Ingredients: one very ripe pineapple, pared and pulled apart; six bananas, peeled and sliced; teacupful of brandied cherries, stoned; one pound of white grapes, peeled and seed removed; one quart of strawberries, capped; one grape fruit peeled; two or three guavas, peeled and sliced; two teacupfuls of granulated sugar; half tumbler of French brandy

From The new Annie Dennis cook book, 1905

Serves 10

Presented as published in 1905. 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 new Annie Dennis cook book (1905) by Annie E. Dennis, page 159. The excerpt below is the record exactly as published.

Fruit Salad One very ripe pineapple, pared and pulled apart with a fork ; six bananas peeled and sliced ; teacupful of brandied cherries, stoned; one pound of white grapes, peeled and seed removed; one quart of strawberries, capped; one grape fruit peeled, the white skin care- fully removed, and the meat broken in small pieces; two or three guavas, peeled and sliced thin, two tea- cupfuls of granulated sugar; half tumbler of French brandy

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