Salad of Mixed Summer Fruits
From Modern cookery, in all its branches, 1884
Serves 4
Currants and strawberries can be prepared in this way alone.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 494. The excerpt below is the record exactly as published.
white currants, large ripe cherries, and gooseberries of different colours, and straw- berries or raspberries very freshly gathered. Beat up the white of an egg with about half as much cold water, dip the fruit into this mixture, drain it on a sieve for an instant, and then roll it in fine sifted sugar until it is covered in every part ; give it a gentle shake, and lay it on sheets of white paper to dry. In England, thin gum- water is sometimes used, we believe, for this dish, instead of the white of egg; we give, however, the French method of preparing it. It will dry gradually in a warm room, or a sunny window, in the course of three or four hours. Obs. — This is an inexpensive dish, which if well prepared has the appearance of fine confectionary. The incrustation of sugar much increases too the apparent size of the fruit. That which is used for it should be of the best quality, and fine and dry. When it becomes moist from the fruit being rolled in it, it will no longer adhere to it as it ought. SALAD OF MIXED SUMMER FRUITS. Heap a dessert- dish quite high with alternate layers of fine fresh strawberries stripped from the stalks, white and red currants, and white or red raspberries ; strew each layer plentifully with sifted sugar, and just before the dish is sent to table, pour equally over the top two wineglassesful of sherry, Madeira, or any other good white wine. Very thick Devonshire cream
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Cook this with the app: pantry check, scaling, and the assistant.