TROPICAL SNOW
Breakfast, Luncheon and Tea
By Marion Harland [Mary Virginia Terhune] (1875)
TROPICAL SNOW.
• 10 sweet oranges.
• 1 grated cocoanut.
• 2 glasses pale sherry.
• 1 cup powdered sugar.
• 6 red bananas.
Peel the oranges; divide into lobes and cut these across three times, making small pieces, from which the seeds must be taken.
Put a layer of these in the bottom of a glass bowl, and pour a little wine over them.
Strew thickly with white sugar.
The cocoanut should have been pared and thrown into cold water before it was grated.
Spread some of it over the sugared oranges; cut the bananas into very thin round slices, and put a layer of the fruit close together, all over the cocoanut.
More oranges, wine, sugar and cocoanut, and when the dish is full, heap high with the cocoanut.
Sprinkle sugar on this, and ornament with rings of sliced banana.
Eat very soon, or the oranges will g• row tough in the wine.
Oranges cut up in the way I have described are more easily managed with a spoon, and less juice is wasted, than when they are sliced in the usual manner.
This is a handsome and delightful dessert.
The complete 'Breakfast, Luncheon and Tea' may be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/
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