Frozen Fruit Salad

Ingredients

• 1 tb. butter
• ^ tsp. paprika
• 2 egg yolks {well beaten)
• 3 tb. sugar
• f c. milk
• 3^^ tb. flour
• I tsp. salt
• I c. prepared fruit
• I c. vinegar

Method

1. 1

   Use for the fruit any desired proportion of oranges, cherries, bananas, and pineapple.

2. 2

   Be sure to remove all skin and seeds.

3. 3

   Melt butter in top of double boiler.

4. 4

   Mix the sugar, flour, and seasonings, add the egg yolks, turn into the double boiler, and add both milk and vinegar cold.

5. 5

   Set over hot water and stir until mixture thickens.

6. 6

   Remove from fire, beat 3 min., and chill.

7. 7

   Add the fruit, put in molds, and fasten a strip of cloth dipped in oil or melted fat around the seam to keep out moisture.

8. 8

   Pack in ice and salt (2 parts ice to 1 part salt).

9. 9

   Let stand 2 hr.

10. 10

    Cut in slices and serve on lettuce leaves with Sweet French dressing.

Nutrition per serving

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 62. The excerpt below is the record exactly as published.

Frozen Fruit Salad 1 tb. butter ^ tsp. paprika 2 egg yolks {well beaten) Spk. cayenne pepper 3 tb. sugar f c. milk 3^^ tb. flour i c. vinegar I tsp. salt . I c. prepared fruit

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