Fruit Salad Dressing
From Granite City cook book, 1900
Add walnuts and grapes for the salad.
Presented as published in 1900. 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
As published
This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 11. The excerpt below is the record exactly as published.
One teaspoon of salt, Pinch of cayenne pepper, Two teaspoons of sugar, Butter size of an egg. One-half cup of hot vinegar, Stir in one cup of cream when cook- ed, and stir constantly while cooking. MiRS. A. G. TROTTER. 35 FRUIT SALAD. One cup vinegar, One cup water, One tablespoonful butter, Mix and let come to a boil, One egg Two heaping teaspoons of flour, Two teaspoons of mustard. One teaspoon of salt, Four teaspoons of sugar
Cook this with the app: pantry check, scaling, and the assistant.