Dressing for Fruit Salads

Name: Dressing for Fruit Salads
Ingredients: Mash two tablespoonsful of mint jelly; add the juice of one lemon; a pinch of salt; four tablespponsful of mayonnaise; four tablespoonsful of whipped cream

From Waldensian cookery, 1957

Presented as published in 1957. 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

593Calories

2 gProtein

25 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories593 kcal

Protein2.4 g

Carbohydrates25 g

Fiber0.3 g

Sugars18 g

Total Fat54 g

Saturated Fat15 g

Monounsaturated Fat13 g

Polyunsaturated Fat25 g

Omega-32.9 g

Cholesterol68 mg

Sodium363 mg

Potassium111 mg

Calcium65 mg

Iron0.2 mg

Magnesium8.5 mg

Phosphorus65 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0.3 mcg

Vitamin C0.2 mg

Vitamin A119 mcg

Vitamin E2.2 mg

Vitamin K91 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate5 mcg

Choline31 mg

Caffeine0 mg

Water55 g

As published

This recipe was extracted from Waldensian cookery (1957), page 6. The excerpt below is the record exactly as published.

DRESSING FOR FRUIT SALADS Mash two tablespoonsful of mint jelly, add the juice of one lemon, a pinch of salt and four tablespponsful of mayonnaise. Mix thoroughly and combine with four tablespoonsful of whipped cream

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