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Fruit Salad Dressing I

Name: Fruit Salad Dressing I
Yield: 6 servings
Ingredients: Vg cup orange juice; 1 cup sugar; 11% tablespoons lemon juice; 1 cup whipping cream; 1 egg or 2 egg yolks, slightly beaten; Few grains salt

From Boston Cooking-School cook book, 1896

Serves 6

Presented as published in 1896. 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

285Calories

2 gProtein

37 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories285 kcal

Protein2 g

Carbohydrates37 g

Fiber0 g

Sugars35 g

Total Fat15 g

Saturated Fat8.2 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol71 mg

Sodium20 mg

Potassium90 mg

Calcium31 mg

Iron0.2 mg

Magnesium5.7 mg

Phosphorus43 mg

Zinc0.2 mg

Copper0 mg

Manganese0 mg

Vitamin D0.2 mcg

Vitamin C7.3 mg

Vitamin A13 mcg

Vitamin E0.1 mg

Vitamin K1 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate10 mcg

Choline25 mg

Caffeine0 mg

Water50 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 206. The excerpt below is the record exactly as published.

FRUIT SALAD DRESSING I Vg cup orange juice 1 cup sugar 11% tablespoons lemon juice - ‘1 cup whipping cream 1 egg or 2 egg yolks, slightly beaten Few grains salt

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