Fruit Salad Dressing

Name: Fruit Salad Dressing
Ingredients: 2 eggs; 3 tablespoonfuls of melted butter; 3 tablespoonfuls of lemon juice; y2 teaspoonful of salt; 1 cup of sweet cream; y± cup of powdered sugar; y2 teaspoonful of vanilla

From The Fredericksburg home kitchen cook book, 1921

Serve cold on any fruit salad.

Presented as published in 1921. 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

871Calories

5 gProtein

135 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories871 kcal

Protein5.2 g

Carbohydrates135 g

Fiber0.1 g

Sugars66 g

Total Fat36 g

Saturated Fat21 g

Monounsaturated Fat11 g

Polyunsaturated Fat2.5 g

Omega-30.1 g

Cholesterol87 mg

Sodium1236 mg

Potassium1737 mg

Calcium122 mg

Iron4.1 mg

Magnesium130 mg

Phosphorus245 mg

Zinc0.7 mg

Copper1.1 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C81 mg

Vitamin A278 mcg

Vitamin E1 mg

Vitamin K2.8 mcg

Vitamin B60.6 mg

Vitamin B120.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.8 mg

Folate100 mcg

Choline10 mg

Caffeine0 mg

Water211 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 22. The excerpt below is the record exactly as published.

Fruit Salad Dressing. 2 eggs; 3 tablespoonfuls of melted butter; 3 table- spoonfuls of lemon juice ; y2 teaspoonful of salt ; 1 cup of sweet cream ; y± cup of powdered sugar ; y2 teaspoon- ful of vanill

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