Fruit Cocktail
A historical recipe from Woman's Institute Library of Cookery. Volume 5, by Woman's Institute of Domestic Arts and Sciences.
A historical recipe
Woman's Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals, by Woman's Institute of Domestic Arts and Sciences. Project Gutenberg eBook #9939.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
- 1 tablespoonful of maraschino juice
- 1 teaspoonful of lemon juice
Possible health benefits
General information, not medical advice.
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Lemon juice
High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some 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 “Lemon juice, raw”, 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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- 2 bananas 1 c.
- canned pineapple 2 oranges 1 doz.
- maraschino cherries Lemon juice Powdered sugar Peel the bananas and dice them.
- Dice the pineapple.
- Remove the pulp from the oranges in the manner previously explained, and cut each section into several pieces.
- Mix these three fruits.
- Cut the cherries in half and add to the mixture.
- Set on ice until thoroughly chilled.
- To serve, put into cocktail glasses as shown in the illustration, and add to each glass 1 tablespoonful of maraschino juice from the cherries and 1 teaspoonful of lemon juice.
- Sprinkle with powdered sugar and serve.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Vegetable peeler