Fruit Salad Dressing

Name: Fruit Salad Dressing
Ingredients: 1 cup pineapple juice; 1 tablespoon flour; 1 egg; 1 cup whipped cream; 1 teaspoon sugar; Juice of y2 lemon

From The Gertrude Bobbitt Circle cook book, 1948

Mrs. Marvin Rone

Presented as published in 1948. 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

849Calories

16 gProtein

72 gCarbs

57 gFat

Full nutrition (34 nutrients)

Calories849 kcal

Protein16 g

Carbohydrates72 g

Fiber0.5 g

Sugars48 g

Total Fat57 g

Saturated Fat34 g

Monounsaturated Fat17 g

Polyunsaturated Fat3 g

Omega-30 g

Cholesterol364 mg

Sodium95 mg

Potassium744 mg

Calcium298 mg

Iron2.2 mg

Magnesium63 mg

Phosphorus336 mg

Zinc1.8 mg

Copper0.2 mg

Manganese1.3 mg

Vitamin D1.9 mcg

Vitamin C108 mg

Vitamin A520 mcg

Vitamin E2.1 mg

Vitamin K5.3 mcg

Vitamin B60.4 mg

Vitamin B121.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.2 mg

Folate87 mcg

Choline194 mg

Caffeine0 mg

Water395 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 66. The excerpt below is the record exactly as published.

FRUIT SALAD DRESSING 1 cup pineapple juice 1 tablespoon flour 1 egg 1 cup whipped cream 1 teaspoon sugar Juice of y2 lemon

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