French Fruit Salad
From How we cook in Tennessee (1906).
A historical recipe
How we cook in Tennessee , by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society (1906).
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 lettuce, one dozen English walnuts, two dozen large white grapes, three bananas, two oranges, half pint mayonnaise.
- Peel the oranges, divide the lobes and cut each lobe into three pieces, removing the seed.
- Skin the white grapes with a very sharp knife and remove the seed.
- Shell and halve the walnuts.
- Slice bananas with a silver knife.
- Arrange the fruit on the lettuce, rejecting all leaves but the most crisp and delicate.
- Cover 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