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Orange and Apple Salad
Fresh apple-and-orange slices dressed with powdered sugar and three liqueurs. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1168. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Wash fruit before preparing it and hold the mixed fruit covered in a safely cool place until needed. Remix just before service. The three alcoholic liqueurs are unheated. Limites : Fruit size, juice release, thin-slice thickness, holding duration, liqueur strength, final volume and diners are unmeasured. All three alcoholic liqueurs remain unheated.
Method
Steps
Step 1
Peel/core three sound apples and thin-slice; peel/skin/seed three oranges and thin-slice separately. Mix all fruit gently with two-ounce powdered sugar and ONE TABLESPOON EACH of rum, kirsch and maraschino.
Step 2
Hold covered in a safely cool place until service (duration not printed), then remix to distribute liqueur-fruit juices and serve as a fruit dessert; do not imply alcohol evaporated.
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