French Fruit Salad
From THE BOSTON COOKING-SCHOOL COOK BOOK. New Edition, Completely Revised with Illustrations (1896).
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A historical recipe
THE BOSTON COOKING-SCHOOL COOK BOOK. New Edition, Completely Revised with Illustrations, by Fannie Merritt Farmer (1896).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Ingredients 1 ingredient
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 2 oranges 14 cup nut meats 3 bananas 1 head lettuce or romaine 14 pound Malaga grapes French Dressing * or Cream Mayonnaise (p.
- 491) Pare oranges and remove sections.
- Peel bananas and cut in 14-inch slices.
- Remove skins and seeds from grapes.
- Break nut 4 meats in pieces.
- Mix all with dressing and arrange on salad green.
Plating
Cookware for this recipe
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Chef's knife
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Vegetable peeler