Fruit Salad Dressing II

Ingredients

• 2 eggs
• 14 cup powdered sugar
• 3 tablespoons melted butter
• Vg teaspoon celery salt
• 3 tablespoons lemon juice
• 1% teaspoon vanilla
• Vg teaspoon salt
• 1/4 teaspoon paprika
• 1 cup whipping cream
• 3 drops onion juice, if desired

Method

1. 1

   Beat eggs until very light, and add gradually, while beating constantly, melted butter, lemon juice, and salt.

2. 2

   Cook over hot water, stirring constantly, until mixture begins to thicken.

3. 3

   Cool, add cream, beaten until thick but not stiff, and remaining ingredients.

Nutrition per serving

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 II 2 eggs 14 cup powdered sugar 3 tablespoons melted butter Vg teaspoon celery salt 3 tablespoons lemon juice 1% teaspoon vanilla Vg teaspoon salt \4 teaspoon paprika 1 cup whipping cream 3 drops onion juice, if desired

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