Fruit Salad Dressing

Name: Fruit Salad Dressing
Ingredients: 1 cup sugar; 3 tbsp. cornstarch; 1 cup unsweetened pineapple juice; Y, cup lemon juice (2 lemons); Y4 cup orange juice (1 orange)

From Congressional cook book, 1900

Makes 2.5 cups.

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

Nutrition per serving

1064Calories

2 gProtein

271 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories1064 kcal

Protein1.9 g

Carbohydrates271 g

Fiber1.1 g

Sugars233 g

Total Fat1.5 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium11 mg

Potassium565 mg

Calcium48 mg

Iron1.1 mg

Magnesium45 mg

Phosphorus45 mg

Zinc0.4 mg

Copper0.2 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C175 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.7 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate87 mcg

Choline15 mg

Caffeine0 mg

Water384 g

As published

This recipe was extracted from Congressional cook book (1900) by James T. Broyhill, page 1. The excerpt below is the record exactly as published.

Fruit Salad Dressing 1 cup sugar 3 tbsp. cornstarch 1 cup unsweetened pineapple juice Y, cup lemon juice (2 lemons) Y4 cup orange juice (1 orange)

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