Fruit Salad Dressing

Name: Fruit Salad Dressing
Ingredients: 1 stiffly-beaten egg white; 1 tblsp. lemon juice; 3 tblsps. orange juice; 3 heaping tblsps. sugar; a pinch of salt

From The Memorial Hall cook book, 1919

Recipe contributed by Mrs. John R. Howarth.

Presented as published in 1919. 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

187Calories

4 gProtein

44 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories187 kcal

Protein3.6 g

Carbohydrates44 g

Fiber0 g

Sugars42 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium0.6 mg

Potassium101 mg

Calcium5.6 mg

Iron0.1 mg

Magnesium5.8 mg

Phosphorus10 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C20 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate16 mcg

Choline0.8 mg

Caffeine0 mg

Water81 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 18. The excerpt below is the record exactly as published.

Fruit Salad Dressing To 1 stiffly-beaten egg white add gradually 1 tblsp. lemon juice, 3 tblsps. orange juice, 3 heaping tblsps. sugar and a pinch of salt

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