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Fruit Salad Dressing
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Presented as published in 1913. 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
559Calories
5 gProtein
80 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories559 kcal
Protein4.6 g
Carbohydrates80 g
Fiber0.1 g
Sugars67 g
Total Fat27 g
Saturated Fat16 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol89 mg
Sodium14 mg
Potassium365 mg
Calcium132 mg
Iron0.2 mg
Magnesium25 mg
Phosphorus124 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C37 mg
Vitamin A220 mcg
Vitamin E0.8 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate35 mcg
Choline21 mg
Caffeine0 mg
Water293 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 51. The excerpt below is the record exactly as published.
Fruit Salad Dressing. Half cup sugar stirred with 1 round tablespoon cornstarch. Add 1 cup hot water. Cook 10 minutes. Add juice and grated rind of one orange and juice of half a lemon. Strain. When ready to serve stir in 1 cup whipped cream
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