French Fruit Salad
From Tennessee and Virginia cook book (1911).
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A historical recipe
Tennessee and Virginia cook book, by Isabella R. Boyd (1911).
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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- Two oranges, two bananas, twelve English walnuts, one head lettuce, mayonnaise.
- Wash and put the lettuce to crisp.
- Peel the oranges, cut in slices, remove the seeds, then cut the slices in small pieces.
- Peel the bananas, 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.
- Chopped white grapes may be added.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Vegetable peeler