Fruit Salad with Cream Dressing

Name: Fruit Salad with Cream Dressing
Ingredients: 2 oranges, peeled and diced; 2 bananas, diced; 2 apples; 1 can peaches; 1 can pineapple; 1 can Bartlett Pears; 1 can White Cherries; Yolks of 2 eggs beaten with 1 tb. sugar.; % tsp. dry mustard; 3 tbs. vinegar; and cayenne pepper to taste.

From The Williamston cook book, 1950

Mrs. A. R. Dunning.

Presented as published in 1950. 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 The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 52. The excerpt below is the record exactly as published.

FRUIT SALAD WITH CREAM DRESSING If crowd is small, use the following: 2 oranges, peeled and diced 2 bananas, diced 2 apples 1 can peaches 1 can pineapple 1 can Bartlett Pears 1 can White Cherries Dressing Yolks of 2 eggs beaten with 1 tb. sugar. % tsp. dry mustard 3 tbs. vinegar, and cayenne pepper to taste.

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