Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Mixed Fruit Cocktails
From The Institute cook book, 1913
Serves 6
Fresh or canned pineapple is one of the most refreshing fruits for cocktails.
A modern interpretation · AI-generated from the original record
Ingredients
- as many different kinds of fruit as you have in the house
- place a maraschino cherry or ripe strawberry on the top of each
Method
Cut into small pieces, sweeten to taste, and set on ice to chill.
At serving time, fill the cocktail glasses and place a maraschino cherry or ripe strawberry on top of each.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 11. The excerpt below is the record exactly as published.
MIXED FRUIT COCKTAILS Cut into small pieces as many different kinds of fruit as you have in the house; sweeten to taste and set on the ice to chill. At serv- ing time fill the cocktail glasses and place a maraschino cherry or ripe strawberry on the top of each
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