Dressing for Fruit Salad

Name: Dressing for Fruit Salad
Ingredients: Yolks of six eggs; six tablespoons of butter; two tablespoons of sugar; juice of half a lemon; a dash of paprika; and celery salt; a quart of cream

From Trinity cook book, 1925

Presented as published in 1925. 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

Nutrition per serving

3651Calories

35 gProtein

62 gCarbs

429 gFat

Full nutrition (25 nutrients)

Calories3651 kcal

Protein35 g

Carbohydrates62 g

Sugars25 g

Total Fat429 g

Saturated Fat191 g

Monounsaturated Fat69 g

Cholesterol1154 mg

Sodium201 mg

Potassium924 mg

Calcium585 mg

Iron0 mg

Magnesium57 mg

Phosphorus549 mg

Zinc2.1 mg

Copper0 mg

Manganese0 mg

Vitamin E5.8 mg

Vitamin K22 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.6 mg

Water612 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 19. The excerpt below is the record exactly as published.

DRESSING FOR FRUIT SALAD Yolks of six eggs, six tablespoons of butter, two tablespoons of sugar, juice of half a lemon, a dash of paprika and celery salt. Cook eggs, butter and sugar, then add lemon, paprika and celery salt. When cold add this to a quart of cream

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