Fruit Salad Dressing

Name: Fruit Salad Dressing
Ingredients: 5 eggs; 3 lemons; 1 cup pineapple juice; 1 and 1 half teaspoons mustard; 1 half teaspoons salt; 1 tablespoon sugar; 2 tablespoons corn starch; A dash of red pepper; 1 cup cream

From The Federation cook book, 1910

Presented as published in 1910. 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

1497Calories

41 gProtein

99 gCarbs

109 gFat

Full nutrition (34 nutrients)

Calories1497 kcal

Protein41 g

Carbohydrates99 g

Fiber9.6 g

Sugars46 g

Total Fat109 g

Saturated Fat56 g

Monounsaturated Fat27 g

Polyunsaturated Fat5.2 g

Omega-30.1 g

Cholesterol1171 mg

Sodium1672 mg

Potassium1351 mg

Calcium401 mg

Iron7.2 mg

Magnesium104 mg

Phosphorus711 mg

Zinc4.3 mg

Copper0.5 mg

Manganese1.5 mg

Vitamin D5 mcg

Vitamin C288 mg

Vitamin A403 mcg

Vitamin E3.2 mg

Vitamin K7.2 mcg

Vitamin B61 mg

Vitamin B122.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.3 mg

Niacin (B3)1.3 mg

Folate202 mcg

Choline758 mg

Caffeine0 mg

Water828 g

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 14. The excerpt below is the record exactly as published.

Fruit Salad Dressing 5 eggs 3 lemons 1 cup pineapple juice 1 and 1 half teaspoons mustard 1 half teaspoons salt 1 tablespoon sugar 2 tablespoons corn starch A dash of red pepper 1 cup cream

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