Fruit Salad (Salade de Fruits) a la St. Louis
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 532. The excerpt below is the record exactly as published.
Fruit Salad ( Salade de Fruits ) a la St. Louis Glaze a melon mould with lemon aspic that has been flavored with brandy. Decorate with different kinds of fruit — apples, bananas, oranges, pears, plums, maraschino cherries, strawberries, and grapes — all cut in thin slices and different shapes. Fill with the fruit salad. Fruit Salad. Mix three tablespoons dissolved Cox’s gelatine to each cup of the fruit that has been sweetened to taste
Cook this with the app: pantry check, scaling, and the assistant.