Fruit Salad Dressing

Name: Fruit Salad Dressing
Ingredients: 1/4 c. Lemon Juice; 2 eggs beaten light; 1/4 c. pineapple juice; 1 c. whipped cream; 1/4 c. sugar; Pinch of salt

From The Relief Societ Cookbook, 1930

Mrs. J. L. Winmill

Presented as published in 1930. 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

842Calories

8 gProtein

92 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories842 kcal

Protein7.9 g

Carbohydrates92 g

Fiber0.3 g

Sugars77 g

Total Fat52 g

Saturated Fat32 g

Monounsaturated Fat15 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol178 mg

Sodium21 mg

Potassium489 mg

Calcium249 mg

Iron0.4 mg

Magnesium37 mg

Phosphorus218 mg

Zinc1 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.9 mcg

Vitamin C51 mg

Vitamin A440 mcg

Vitamin E1.6 mg

Vitamin K4.6 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.3 mg

Folate31 mcg

Choline45 mg

Caffeine0 mg

Water254 g

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 28. The excerpt below is the record exactly as published.

FRUIT SALAD DRESSING !4 c. Lemon Juice 2 eggs beaten light 174 c. pineapple juice 1 c. whipped cream v4 c. sugar Pinch of salt

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