Fruit Salad (with whipped cream)

Ingredients

• the smallest pineapples
• three nectarine oranges
• four red bananas
• four peaches
• 2 lbs. of hot-house grapes
• two large oranges
• lb. of powdered sugar
• one-half pint of maraschino
• one gill of brandy
• three table-spoonfuls of finely cracked ice
• one quart of good, fresh cream
• a pint of good, fresh cream
• x/z lb. of powdered sugar

Method

1. 1

   Select the smallest pineapples, cut them one-third from the top, and scoop them out almost entirely.

2. 2

   Peel three nectarine oranges, remove all the thin skins, and cut them in small pieces.

3. 3

   Peel and cut in small slices four red bananas, and do the same with four peaches.

4. 4

   Peel and take out the seeds of 2 lbs. of hot-house grapes.

5. 5

   Put all these fruits in a bowl.

6. 6

   Squeeze the juice of two large oranges in another bowl, and add to it 1 lb. of powdered sugar, 0.5 pint of maraschino, 1 gill of brandy, and 3 tablespoons of finely cracked ice; mix well.

7. 7

   Fill up each pineapple with the fruits and pour over the dressing, reserving a few grapes to decorate the cream.

8. 8

   Beat very stiff 1 quart and 1 pint of good, fresh cream.

9. 9

   When stiff, add to it 0.5 lb. of powdered sugar and 1 gill of maraschino; mix gently.

10. 10

    Put the cream in a high, round fruit-dish, and put the remaining grapes around the cream.

11. 11

    Procure some fresh moss, and put it in plenty of cold water the previous day to make it very green.

12. 12

    When ready to dress the fruit, shake the moss in a napkin and then arrange it on a round tray.

13. 13

    Place the pineapples around the bowl of cream, and serve very cold.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 370. The excerpt below is the record exactly as published.

Fruit Salad (with whipped cream). — Select the smallest pineapples, cut them one-third from the top, and scoop them out almost entirely. Peel three nectarine oranges, remove all the thin skins, and with a sharp knife cut them in small pieces. Peel and cut in small slices four red bananas, and do the same with four peaches. Peel and take out the seeds of 2 lbs. of hot- house grapes. Put all these fruits in a bowl. Squeeze the juice of two large oranges in another bowl, and add to it lb. of powdered sugar, one- half pint of maraschino, one gill of brandy, three table-spoonfuls of finely cracked ice; mix well. Fill up each pineapple with the fruits and pour over the dressing, reserving a few grapes to decorate the cream. Beat very stiff one quart and a pint of good, fresh cream. When stiff , add to it x/z lb. of powdered sugar

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