Fruit Salad Dressing
From Delta Gamma cook book, 1922
Serves 4
Presented as published in 1922. 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 Delta Gamma cook book (1922), page 34. The excerpt below is the record exactly as published.
Fruit Salad Dressing 3 tablespoons lemon juice ^ cup sugar 1 whole egg, 1 egg yolk Beat egg stiff, add sugar and beat again, add lemon juice. Cook in double boiler until thick, stir constantly. Add one-half pint cream whipped. Lois T. Pennock (Lambda). Fruit Salad Dressing 4 tablespoons pineapple juice 4 tablespoons lemon juice 1 tablespoon sugar 2 eggs, yolks and whites separated
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