Fruit Salad

Ingredients

• 1 lb. marshmallows
• 1 or more cups of pecans
• 3 egg yolks
• 1% tsp. salt
• 4 tsp. butter
• 1 No. 2% can sliced pineapple

Method

1. 1

   Cook dressing in a double boiler until thick.

2. 2

   Stir constantly.

3. 3

   Let dressing cool.

4. 4

   Then add whipped cream and pour over the above.

5. 5

   Chill and serve on lettuce.

Nutrition per serving

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 51. The excerpt below is the record exactly as published.

FRUIT SALAD Cut 3 grape fruit in half from stem to stem. Remove pulp and juice, which should measure about 3% cups. Add a small can of crushed pine- apple. Heat and pour over 2 packages of lemon Jello. Add juice of % lemon and sugar to taste. When cool pour into the grapefruit shells and congeal. When ready to serve cut in half, making the three grapefruit serve 12. Dressing 4 tbsp. cold water 14% tbsp. flour 1 cup hot water 1/3 cup pineapple juice Juice of 1 lemon Dash of salt Blend all this . . . cook in double boiler until thick. Add 1 dozen cut up marshmallows and heat. Cool and add 1 cup of ground almonds and Y% pint of whipped cream. Serve grapefruit on lettuce with this dress- ing. Very good. Mrs. Arthur Beale, Washington, N. C. By Mrs. Leman Barnhill. THE WILL IAMSTON COOK BOOK 119° FRUIT SALAD 1 lb. marshmallows 1 or more cups of pecans 3 egg yolks 1% tsp. salt 4 tsp. butter 1 No. 2% can sliced pine- appl

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