Spanish Fruit Salad
From The national course in home economics, 1917
Serves 8
Serve with small cakes.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 218. The excerpt below is the record exactly as published.
SPANISH FRUIT SALAD. Peel, remove pulp and slice a dozen oranges, grate a cocoanut and slice a pineapple. Put alternate layers of each until the dish is full. Then pour over them a cupful of ice water
Cook this with the app: pantry check, scaling, and the assistant.