Fruit Salad Dressing

Name: Fruit Salad Dressing
Ingredients: 2 eggs; 1 lemon juice; I ¢c. Sugar; 1 c. pineapple juice; Y t. flour; 1 c. whipped cream

From The Warrenton cook book, 1951

—Mrs. W. R. LANCASTER

Presented as published in 1951. 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

1686Calories

22 gProtein

272 gCarbs

63 gFat

Full nutrition (34 nutrients)

Calories1686 kcal

Protein22 g

Carbohydrates272 g

Fiber0.8 g

Sugars247 g

Total Fat63 g

Saturated Fat36 g

Monounsaturated Fat19 g

Polyunsaturated Fat4 g

Omega-30 g

Cholesterol550 mg

Sodium169 mg

Potassium915 mg

Calcium333 mg

Iron3 mg

Magnesium75 mg

Phosphorus438 mg

Zinc2.5 mg

Copper0.3 mg

Manganese1.3 mg

Vitamin D2.9 mcg

Vitamin C146 mg

Vitamin A600 mcg

Vitamin E2.7 mg

Vitamin K5.5 mcg

Vitamin B60.6 mg

Vitamin B121.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.1 mg

Folate125 mcg

Choline347 mg

Caffeine0 mg

Water525 g

As published

This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 22. The excerpt below is the record exactly as published.

Fruit SALAD DRESSING 2 eggs 1 lemon juice I ¢c. Sugar 1 c. pineapple juice Y t. flour 1 c. whipped cream

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