Fruit To Serve With Ice Cream
From The Capital cook book (1905).
Source and licence
From The Capital cook book (1905), printed page 107, digitised by the Internet Archive: https://archive.org/details/McGillLibrary-rbsc_the-capital-cook-book_TX7156C371905-23334
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 1 cup chopped
- 1 cup Maraschino cherries
- 1 cup chopped English walnuts
- 1 cup Tokay
- 2 tablespoons of sherry
Method
- 1 cup chopped or diced pineapple, 1 cup Maraschino cherries cut, 1 cup chopped English walnuts, 1 cup Tokay or Malaga grapes, seeded and cut fine, sugar to taste, and 2 tablespoons of sherry.
- Let stand some hours and serve a spoonful over a sherry glass of ice cream.
- Add the grapes just ‘before serving.