Fruit Salad Dressing
From The Carbon County cook book, 1926
Recipe by LEONA BRYNER.
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
381Calories
3 gProtein
94 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories381 kcal
Protein2.6 g
Carbohydrates94 g
Fiber0.5 g
Sugars75 g
Total Fat4.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol10 mg
Sodium8 mg
Potassium344 mg
Calcium38 mg
Iron1.7 mg
Magnesium35 mg
Phosphorus37 mg
Zinc0.4 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C108 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate69 mcg
Choline8.1 mg
Caffeine0 mg
Water274 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 46. The excerpt below is the record exactly as published.
Fruit Salad Dressing. To 1 cup pineapple juice add 2 table- spoons flour, 4 tablespoons sugar and 1 teaspoon butter. Dilute pineapple juice 14 with water. Heat juice and water together. Add other ingredients, cool and serve in fruit mixture. Whipped cream may be added. LEONA BRYNER. : Salad Dressing. 14 cup sugar, 2 tablespoons flour
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