24-Hour Salad Dessert

Ingredients

• 2 cups white cherries
• 2 cups quartered marshmallows
• 2 cups diced pineapple
• 2 cups orange sections
• 2 eggs
• 2 tablespoons sugar
• 0.25 cup cream
• juice of 1 lemon
• 1 cup cream

Method

1. 1

   Make dressing of eggs beaten until light, sugar added to eggs.

2. 2

   Add cream and juice of 1 lemon.

3. 3

   Mix thoroughly.

4. 4

   Cook in double boiler, stirring constantly, until thick and smooth.

5. 5

   Cool, and add whipped cream.

6. 6

   Pour dressing over fruit mixture and mix lightly.

7. 7

   Let stand in refrigerator (not in freezing tray) 24 hours.

8. 8

   Serve on lettuce, garnish with whipped cream.

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 25. The excerpt below is the record exactly as published.

24-HOUR SALAD DESSERT 2 cups white cherries 2 cups quartered marsh- halved and seeded mallows 2 cups diced pineapple % lb. blanched almonds, 2 cups orange sections chopped Make dressing of 2 eggs beaten until light, 2 tablespoons sugar added to eggs. Add XA cup cream and juice of 1 lemon. Mix thor- oughly. Cook in double boiler, stirring constantly, until thick and smooth. Cool, and add 1 cup cream

Cook this with the app: pantry check, scaling, and the assistant.