Fruit Salad Dressing

Name: Fruit Salad Dressing
Ingredients: Two eggs; three tablespoons of melted butter; three tablespoons of lemon juice; one-half teaspoon of salt; one cup of heavy cream; one-fourth cup of powdered sugar; one-fourth teaspoon of paprika

From Trinity cook book, 1925

Presented as published in 1925. 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

1234Calories

5 gProtein

46 gCarbs

116 gFat

Full nutrition (34 nutrients)

Calories1234 kcal

Protein5.3 g

Carbohydrates46 g

Fiber0.3 g

Sugars34 g

Total Fat116 g

Saturated Fat68 g

Monounsaturated Fat27 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol328 mg

Sodium1221 mg

Potassium298 mg

Calcium158 mg

Iron0.2 mg

Magnesium19 mg

Phosphorus149 mg

Zinc0.6 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A290 mcg

Vitamin E1.2 mg

Vitamin K8.9 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate11 mcg

Choline10 mg

Caffeine0 mg

Water186 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 19. The excerpt below is the record exactly as published.

FRUIT SALAD DRESSING Two eggs, three tablespoons of melted butter, three tablespoons of lemon juice, one-half teaspoon of salt, one cup of heavy cream, one-fourth cup of powdered sugar, one-fourth teaspoon of paprika

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