Fruit Salad

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (13)

tinned or fresh pine-apple ↝ Apple, raw [Apples]
peaches ↝ Peach, raw [Peaches and nectarines]
apricots ↝ Apricots, raw [Fruits and Fruit Juices]
fresh strawberries ↝ Strawberries, raw [Fruits and Fruit Juices]
cherries ↝ Cherries, raw [Other fruits and fruit salads]
bananas ↝ Bananas, raw [Fruits and Fruit Juices]
oranges ↝ Orange, raw [Citrus fruits]
grapes ↝ Grapes, raw [Grapes]
crystallised sugar

for syrup

sugar and water ↝ Sugar, NFS [Sugars and honey]
sugar and water ↝ Water, tap [Tap water]
their juice and sugar ↝ Pears, raw [Fruits and Fruit Juices]
their juice and sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (7)

Cut the large fruit into small pieces.
Put all into a large bowl.
Make a syrup (see p. 151) of sugar and water, or, if tinned pears and pine apples have been used, of their juice and sugar.
Pour it over the fruit while warm.
Let it stand a little while.
Place on the dish in which it is to be served.
Decorate with grapes or crystallised sugar.

Original Text

Fruit Salad

Take tinned or fresh pine-apple, peaches, apricots and fresh strawberries, cherries, bananas, oranges, according to season. Cut the large fruit into small pieces. Put all into a large bowl. Make a syrup (see p. 151) of sugar and water, or, if tinned pears and pine apples have been used, of their juice and sugar. Pour it over the fruit while warm. Let it stand a little while. Place on the dish in which it is to be served. Decorate with grapes or crystallised sugar.

[Pg 34]

Notes

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