Fruit Salad (No. 1)
From The Raleigh cook book, 1907
Serve on lettuce leaves with cheese straws.
Presented as published in 1907. 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 Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 12. The excerpt below is the record exactly as published.
Fruit Salad (No. 1).—1 cup malaga grapes; 1 cup canned cherries; 24 THE a COOK BOOK. 1 cup pineapple; 1 cup steed apple; 1 cup chopped aE walnuts; % cup seeded raisins; 1 large orange, cut
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