Fruit Salad in Peach Skins

Ingredients

• Twelve large Elberta peaches
• three oranges
• three sweet pears
• quarter of a pound of Jordan almonds
• half teacupful of cream
• one teacupful of sweet milk
• half teacupful of sugar
• one tablespoonful of sherry
• three drops of vanilla extract
• three drops of lemon
• one teacupful of cooked mayonnaise
• twelve nice sprigs of peach tree foliage

Method

1. 1

   Blanch and chip fine the almonds.

2. 2

   Peel and cut into dice the oranges, rejecting the seed and all tough parts.

3. 3

   Peel and cut into dice the pears, and mix with the almonds and orange meat.

4. 4

   Carefully cut a round hole at the blossom end of each peach, remove the seed, and scrape out as much of the meat as possible.

5. 5

   Mix the peach meat with the other fruit.

6. 6

   Sweeten and flavor the cream and whip to a stiff froth.

7. 7

   Fold into the mayonnaise and fill the peach skins with the salad.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 163. The excerpt below is the record exactly as published.

Fruit Salad in Peach Skins Twelve large Elberta peaches, carefully selected for their beauty, three oranges, three sweet pears, quarter of a pound of Jordan almonds, half teacupful of cream, one teacupful of sweet milk, half teacupful of sugar, one tablespoonful of sherry, three drops of vanilla ex- tract, and three of lemon; one teacupful of cooked mayonnaise

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