{"id":513,"date":"2021-05-20T10:30:00","date_gmt":"2021-05-20T14:30:00","guid":{"rendered":"https:\/\/vintagelivingmodernlife.com\/?p=513"},"modified":"2021-05-09T19:52:44","modified_gmt":"2021-05-09T23:52:44","slug":"fruited-cream-1920s-dessert-or-salad","status":"publish","type":"post","link":"https:\/\/vintagelivingmodernlife.com\/index.php\/2021\/05\/20\/fruited-cream-1920s-dessert-or-salad\/","title":{"rendered":"Fruited Cream 1920s Dessert or Salad"},"content":{"rendered":"\n
\"Bowl
Fruited Cream served up.<\/figcaption><\/figure><\/div>\n\n\n\n

Or maybe it’s a Fruited Cream Dessert Salad. If you\u2019re looking for a light and cool dessert for warm weather, look no further. This Fruited Cream recipe from the 1920s fills the requirement. It\u2019s smooth, fruity, sweet, and cold. And Fruited Cream gives us an example of some of the best from the Twenties kitchen.<\/p>\n\n\n\n

An early forerunner of the famous ambrosia salad (or infamous, depending on your view), this cream goes together with very few ingredients and not much time. The largest time chunk of the entire recipe is the time that it needs to chill. To blend the flavors well, this recipe needs to cool in the refrigerator for at least four hours after you make it. Good thing it\u2019s easy and quick!<\/p>\n\n\n\n

The Twenties kitchen was known for simple ingredients. These were combined in innovative ways. Sometimes, as in this recipe, those combinations shine. Other times\u2026 well, let\u2019s just say there\u2019s a reason nobody makes Sardines and Boiled Egg on Toast anymore. <\/p>\n\n\n\n

A recipe like Fruited Cream was made when the cook wanted to throw a small party. It surfaced as a special salad for a special occasion. This recipe would not<\/em> appear on the table for a festival like Thanksgiving, Christmas, or another major holiday. Repetition over time scripted those menus. It would, however, be a delightful addition to a birthday lunch.<\/p>\n\n\n\n

You need fruit, and cream, and sugar<\/h2>\n\n\n\n
\"Four
Ingredients for fruited cream dessert.<\/figcaption><\/figure><\/div>\n\n\n\n

To make Fruited Cream you\u2019ll need two cups of any fruit. I used 1 cup strawberries and 1 cup crushed pineapple, but you could also use canned apricots or peaches. Or you can even mix the fruit with pineapple, like I did. Peaches with pineapple sounds divine, actually. Especially if you like both fruits equally well.<\/p>\n\n\n\n

You\u2019ll also need a cup of heavy whipping cream, vanilla flavoring, and powdered sugar. You\u2019ll mince your fruit (a very fine diced cut). Then whip the cream until very stiff, and stir in the vanilla flavoring and powdered sugar. After that you chill, chill, chill. This needs to chill in the refrigerator for four hours or more to blend the flavors so it tastes like a salad and not like fruit stirred into whipped cream. <\/p>\n\n\n\n

Scale it up if you want, but mince it fine<\/h2>\n\n\n\n

As written, this recipe serves 5. It would taste great served with an iced coffee like the one I wrote about here<\/a>. However, you can multiply it as many times as you need to feed a small crowd. Fruited Cream should scale well. If you need less than five servings, well\u2026 it makes fine leftovers for a couple days. After two days the cream starts to break down. Before then, it tastes great for breakfast with a cup of hot tea or coffee.<\/p>\n\n\n\n

When you put this recipe together, you want to make sure that your fruit is minced very fine. A 1\/8 inch mince isn\u2019t too small. Most of my strawberries evened out at about 3\/16\u201d in size, halfway between 1\/8\u201d and 1\/4\u201d. I tried to make none of the pieces as large as 1\/4\u201d. <\/p>\n\n\n\n

\"Silver
Mince that fruit! It makes a difference!<\/figcaption><\/figure><\/div>\n\n\n\n

The crushed pineapple you can smash with a fork when you drain it, and very little should need to be cut. I found a few pieces larger than 1\/4\u201d so I cut them down to the correct size.<\/p>\n\n\n\n

All this mincing and measuring-by-eye may seem like a lot of effort for nothing, but it definitely tastes in the finished product. Instead of chunks of fruit in whipped cream, you taste a sweet creamy smoothness from the combination \u2013\u2013 but only if your fruit is cut small enough. Remember, this isn\u2019t your grandmother\u2019s 1970s salad where the pineapple chunks compete with the mini marshmallows in a swirl of pistachio-flavored pudding. This is smooth, and creamy, and delightful \u2013\u2013 a hallmark of the Twenties kitchen. This Fruited Cream will shine on your table as a dessert or a salad.<\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Fruited Cream Dessert or Salad<\/h2>\n
<\/div>\n
This recipe combines fruit and cream into a sweet concoction much larger than the sum of its parts.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Chilling time<\/span>4 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time<\/span>4 hours<\/span><\/span> hrs<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Dessert, Salad<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div><\/div>\n
Servings: <\/span>5<\/span> people<\/span><\/span><\/div>\n\n\n\n

Equipment<\/h3>