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Fruit Salad
Puddings and Sweet Deserts

Mix of trimmed fresh fruit such as strawberries, red currants, raspberries etc, often with a little sherry or syrup, usually served with cream (Acton 1845, etc)

Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

Heap a dessert-dish quite high with alternate layers of fine fresh strawberries stripped from the stalks, white and red currants, and white or red raspberries; strew each layer plentifully with sifted sugar, and just before the dish is sent to table, pour equally over the top two wineglassesful of sherry, Madeira, or any other good white wine. Very thick Devonshire cream may be laid entirely over the fruit, instead of the wine being mingled with it. Currants by themselves are excellent prepared in this way, and strawberries also. The fruit should be gently stirred with a spoon when it is served. Each variety must be picked with great nicety from the stalks.

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