Recipes > Desserts > Ambrosia



  • 6 sweet Florida oranges
  • 1 cocoanut grated
  • 4 plantains (red bananas)
  • 1/3 cup fine table sherry wine
  • 1/4 cup lemon juice
  • bar sugar


Peel the oranges, separate the sections, remove the tough membrane and seeds. Dispose a layer of orange pulp in bottom of shallow, glass, serving-dish, sprinkle with wine and lemon juice and sugar, strew with cocoanut and a layer of thinly sliced banana. Repeat until all ingredients are used, having a thick layer of cocoanut on top. The fruit should be piled in cone shape. Chill and serve with dainty cakes, macaroons, Anise wafers, etc.


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Fifty-Two Sunday Dinners (1913).

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