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Fruit Salad, Alice

A historical recipe from Two hundred recipes for making salads, with thirty recipes for dressings and sauces, by Olive M. Hulse (1910).

A historical recipe

Two hundred recipes for making salads, with thirty recipes for dressings and sauces, by Olive M. Hulse (1910). Project Gutenberg eBook #78314.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Two hundred recipes for making salads, with thirty recipes for dressings and sauces, by Olive M. Hulse (1910). Digitised by Project Gutenberg, eBook #78314 (https://www.gutenberg.org/ebooks/78314). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Slice various kinds of fruit, such as bananas, oranges, grapefruit, apples, peaches, and pineapple.
  2. Put in alternate layers in deep glass dish or salad bowl.
  3. Sprinkle each layer with powdered sugar, a little sherry, and half as much plain syrup.
  4. When all the fruit is in, place on ice for two hours.
  5. Just before serving pour over the surface a wineglass of maraschino, and decorate with maraschino cherries.