Fruit Salad Dressing

Name: Fruit Salad Dressing
Ingredients: Juice of 2 oranges; and 2 lemons; 14 cup pineapple juice; 3 eggs; 1 cup sugar; butter size of walnut

From The Carbon County cook book, 1926

Presented as published in 1926. 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

1034Calories

6 gProtein

269 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1034 kcal

Protein5.8 g

Carbohydrates269 g

Fiber14 g

Sugars245 g

Total Fat1.7 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium7.2 mg

Potassium1012 mg

Calcium206 mg

Iron1.9 mg

Magnesium60 mg

Phosphorus87 mg

Zinc0.5 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C324 mg

Vitamin A42 mcg

Vitamin E1 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.3 mg

Folate141 mcg

Choline42 mg

Caffeine0 mg

Water544 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 48. The excerpt below is the record exactly as published.

Fruit Salad Dressing. Juice of 2 oranges and 2 lemons, 14 cup pineapple juice, 3 eggs, 1 cup sugar, butter size of walnut

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