Frozen Fruit Salad

Ingredients

• 1 large grape fruit
• 3 oranges
• 1 small can white cherries
• 1 small can sliced pineapple
• 1 stalk celery
• 1 cup mayonnaise

Method

1. 1

   Cut fruit and celery in rather large pieces.

2. 2

   Mix with mayonnaise.

3. 3

   Pack and let stand for four hours.

Nutrition per serving

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 18. The excerpt below is the record exactly as published.

FROZEN FRUIT SALAD Melt one tablespoonful butter ; add slowly well beaten yolks of two eggs, 3 I/O tablespoonfuls sugar, one teaspoonful salt, Y^ teaspoonful pa- prika, and a few grains cayenne. Add slowly % cupful milk, one table- spoonful lemon juice, and % cupful vinegar. Cook over boiling water, stirring constantly, until mixture thickens; (must be very thick). Remove from fire and beat two minutes. When chilled, add one cupful cream measured after whipping (good Yo pint), and gradually fold in l^/o cupfuls prepared fruit cut in pieces,. 43 using oranges, fresh or canned pineapple, bananas and maraschino cherries. Add one tablespoonful lemon juice, few grains salt, two table- spoonfuls canned pineapple syrup and a little maraschino syrup. Pour into mould and pack in ice and salt (equal parts). Let stand three hours. Serve on lettuce leaves. Two bananas, 2 large slices pineapple (canned), Vo bottle cherries and o oranges will serve about one dozen. Mrs. S. Brown Shepherd. FROZEN FRUIT SALAD 1 large grape fruit 3 oranges 1 small can white cherries 1 small can sliced pineapple 1 stalk celery 1 cup mayonnaise

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