Cream Dressing for Fruit Salads
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Kirmess cook book (1907), page 88. The excerpt below is the record exactly as published.
CREAM DRESSING FOR FRUIT SALADS. Mrs. W. A. Durie. One egg beaten till light, one-half teaspoon of salt, one tablespoon of sugar, juice of quarter of a lemon. After these are well mixed, add half a cup of cream
Cook this with the app: pantry check, scaling, and the assistant.