Fruit Salad Dressing

Name: Fruit Salad Dressing
Yield: 1 servings
Ingredients: To two well beaten eggs; three tablespoonfuls of melted butter; juice of one lemon; one-half teaspoonful of salt; one cupful of whipped cream; two tablespoonfuls of powdered sugar; one-half teaspoonful of celery salt; one-half teaspoonful of vanilla; a little paprika

From The new Annie Dennis cook book, 1905

Serves 1

Presented as published in 1905. 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 The new Annie Dennis cook book (1905) by Annie E. Dennis, page 166. The excerpt below is the record exactly as published.

Fruit Salad Dressing To two well beaten eggs, add three tablespoonfuls of melted butter, juice of one lemon and one-half tea- spoonful of salt. Cook until thick in a double boiler, stirring constantly. Cool, then add one cupful of whipped cream, two tablespoonfuls of powdered sugar, one-half teaspoonful each of celery, salt and vanilla, and a little paprika

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