Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Fruit Salad
From Atlanta women's club cook book, 1921
Serves 6
Mrs. Thos E. Kilby, Wife of Governor of Alabama
A modern interpretation · AI-generated from the original record
Ingredients
- 1 can pineapple
- 1 stalk celery
- 1 grape fruit
- 1 cup pecan meats
- 1 can white cherries
- 2 lemons (juice)
- 1/2 box gelatine
Method
Cut celery, pineapple, and grapefruit in pieces.
Add nuts chopped fine, cherries stoned, and juice of lemons.
Use juice of pineapple and cherries.
Put gelatine in 1/4 cup cold water, dissolve by setting cup in hot water.
Stir into fruit and congeal.
Serve with mayonnaise.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 6. The excerpt below is the record exactly as published.
FRUIT SALAD. 1 can pineapple. 1 stalk celery. 1 grape fruit. 1 cup pecan meats. 1 can white cherries. 2 lemons (juice). 1/2 box gelatine
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