Fruit Salad Dressing

Name: Fruit Salad Dressing
Ingredients: 1/3 cup lemon juice; Yolks of 2 eggs well beaten; V2 cup orange juice; 1 cup sugar; 1/3 cup pineapple juice

From The Chapel Hill cook book, 1935

Makes a delicious dressing for fruit salads.

Presented as published in 1935. 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

1006Calories

7 gProtein

229 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories1006 kcal

Protein7.1 g

Carbohydrates229 g

Fiber0.4 g

Sugars221 g

Total Fat11 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium4.5 mg

Potassium419 mg

Calcium29 mg

Iron0.5 mg

Magnesium28 mg

Phosphorus36 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C105 mg

Vitamin A0 mcg

Vitamin E2.1 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.3 mg

Folate67 mcg

Choline6.9 mg

Caffeine0 mg

Water272 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 18. The excerpt below is the record exactly as published.

FRUIT SALAD DRESSING 1/3 cup lemon juice Yolks of 2 eggs well beaten V2 cup orange juice 1 cup sugar 1/3 cup pineapple juice

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