French Fruit Salad
From Hanover cook book (1922).
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A historical recipe
Hanover cook book, by Hanover Library Association, Hanover, Pa (1922).
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, 2 bananas, 12 English walnuts, 1 head lettuce, and mayonnaise.
- Wash and put the lettuce in cold water.
- Peel the oranges, cut into slices, remove the seeds, then cut the lettuce into small pieces.
- Peel the bananas and cut crosswise into thin slices.
- Crack the nuts and break the meats into small pieces.
- Arrange the lettuce for individual serving, place a layer of bananas, then oranges, then bananas in each lettuce cup, and dress with the mayonnaise.
- Garnish with the nuts and serve.
Plating
Cookware for this recipe
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Chef's knife
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Vegetable peeler