French Fruit Salad
From The national cook book (1896).
A historical recipe
The national cook book, by Marion Harland and Christine Terhune Herrick (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 2 ingredients
Possible health benefits
General information, not medical advice.
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Mayonnaise
High in vitamin E · 7.1 mg per 100 g, 59% of the reference intake per 100 g
- Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Mayonnaise, Regular”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
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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- One head of lettuce ;
- one dozen English walnuts ;
- two dozen white grapes, large and firm ;
- three bananas ;
- two oranges ;
- half a pint of mayonnaise.
- Peel the oranges, divide into lobes, and cut each lobe into three pieces, removing the seeds.
- Skin with a very sharp knife the white grapes and seed these (this is the only tedious part of the preparation).
- Shell and halve the walnuts and slice the bananas with a silver knife.
- Arrange the fruit on the lettuce, rejecting all leaves but the crispest and most delicate.
- Cover all with mayonnaise dressing and serve ice-cold.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Vegetable peeler