Mock Fruits

Ingredients

• 1% lb. blanched almonds, chopped fine
• 1% Ib. brazil nus, ground
• 1 cup fine cocoanut
• % lb. glazed cherries
• 2 or 3 round candied pineap-ple
• 1 egg white, slightly beaten
• One teaspoon sherry may also be added if desired.

Method

1. 1

   Blend fruits well in large bowl.

2. 2

   Beat egg whites slightly and add to fruit mixture.

3. 3

   Carefully mold fruit mixture into variety shapes resembling whole fruits.

4. 4

   Roll each in flavored jelly powder.

5. 5

   Use small clove for blossom end of crabapple; use bit of citron or angelica for stems, etc.

As published

This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 115. The excerpt below is the record exactly as published.

MOCK FRUITS 1% lb. blanched almonds, chop- ped fine 1% Ib. brazil nus, ground 1 cup fine cocoanut % lb. glazed cherries 2 or 3 round candied pineap- ple 1. egg white, slightly beaten Jelly powders | Blend fruits well in large bowl. ‘Beat egg whites slightly and add to fruit mixture. One teaspoon ‘sherry may also be added if de- sired

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