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Candle salad, slightly modified by slicing the banana instead of leaving it whole. Candle salad is a vintage fruit salad that was popular in America from the 1920s through to the 1960s. The salad is typically composed of lettuce, pineapple, banana, cherry, and either mayonnaise or, according to some recipes, cottage cheese. Whipped cream may ...
2. Wacky Cake. The genre known as "wacky" or "crazy" cakes is called as its recipes bypass milk or eggs. But this incarnation is still "moist, dark and delicious," says AllRecipes contributor Mary ...
Ice cream is a cream base that is churned as it is frozen to create a creamy consistency. Gelato uses a milk base and has less air whipped in than ice cream, making it denser. Sorbet is made from churned fruit and is not dairy based. Shaved-ice desserts are made by shaving a block of ice and adding flavored syrup or juice to the ice shavings.
Early gelatin-based precursors to the jello salad included fruit and wine jellies and decorative aspic dishes, which were made with commercial or homemade gelatin.Gelatin was time-consuming to cook, and commercial gelatin was produced in shreds or strips until the late 19th century and needed to be soaked for a long time before use. [2]
Get the recipe: Frozen Fruit Salad. Spend With Pennies. These shrimp are marinated in garlic oil and brushed with garlic butter after grilling. Get the recipe: Garlic Grilled Shrimp.
The knickerbocker glory, first described in the 1920s, [1] may contain ice cream, cream, fruit, and meringue. Layers of these different sweet tastes are alternated in a tall glass and topped with different kinds of syrup , nuts, whipped cream and often a cherry . [ 2 ]
10. The Best Winter Fruit Salad. Fruit salad doesn’t have to be reserved for summer alone. This one features cranberries, clementine, pomegranates and pears, all tossed in a honey-lime-poppyseed ...
Hass avocado – in the 1920s, California postal worker Rudolph Hass set out to grow a number of Lyon avocado trees in his backyard. One of the seedlings he bought was a chance variant which produced fruit, his children apparently noticed as unique. Hass patented the variety in 1935, and it now makes up about 75% of U.S. avocado production.