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Serving Fresh Fruits
From The household cook book, 1902
Serves 6
Different fruits can be served together for a colorful presentation.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 345. The excerpt below is the record exactly as published.
sugar and set away as before. Do not wash berries after being hulled, as more or less juice es- capes with the hulling, and the less they are then disturbed the better. It improves their appearance to garnish them with a border of green leaves. Blueberries, blackberries, huckle- berries, whortleberries, etc., are all served much the same way. The Whobtlebekky is native to the nortli- ern parts of the world, and there are many varieties. The fruit contains about 71% water, 6.7^ sugar and l.S^ free acid. It is very whole- some. The Bluebebky belongs to the same species as the bilberry, whortleberry, etc. nOETLEBEEEY. FRESH FRUITS AND NUTS 467 It is found in most northern countries. It is a very -wholesome and palatable fruit, and its composition is about the same as the whortleberry. CHERRIES — These can be piled in rows and high like a pyra- mid. They are also nice if kept in clusters. Then garnish with green leaves if convenient. COCOANUTS. — These can be grated and served with either cream
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