24 Hour Salad

Ingredients

• 1/2 cup sugar
• 2 egg yolks
• 1 teaspoon salt
• 2 tablespoons flour
• 1/3 cup lemon juice
• 1/4 cup whipped cream
• 1 cupful pineapple (crushed or diced)
• 1 cup seeded grapes
• 1 cup seeded white raisins
• 1 cup diced marshmallows
• 1/4 cup blanched and diced almonds

Method

1. 1

   Blend the sugar, flour and salt in upper part of double boiler.

2. 2

   Add egg yolks and beat well.

3. 3

   Add the lemon juice, put over hot water and cook until very thick and smooth, stirring constantly.

4. 4

   Cool and add whipped cream.

5. 5

   Drain the pineapple of juice and combine with marshmallow and nut meats.

6. 6

   Combine fruit, marshmallow and nuts to dressing, and store in refrigerator for 24 hours.

7. 7

   At serving time stir with silver fork, separating the nuts and fruits.

As published

This recipe was extracted from Waldensian cookery (1957), page 27. The excerpt below is the record exactly as published.

24 HOUR SALAD % cup sugar 2 egg yolks 1 teaspoon salt 2 tablespoons flour 1/3 cup lemon juice 14 cup whipped cream 1 cupful pineapple (crushed or diced) 1 cup seeded grapes i cup seeded white raisins 1 cup diced marshmallows 14 cup blanched and diced almonds

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