Fruit Salad with Dressing
From The Landmarks club cook book, 1903
Serves 6
A visually appealing fruit salad.
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 44. The excerpt below is the record exactly as published.
a cup of water and one-fourth cup of sugar for five minutes; then put away to cool. Beat the yolk of one egg till thick and creamy ; add to it four table- spoons of thick, sweet cream, and when mixed add the syrup and the juice from the fruit which you have prepared for the salad. Use one banana sliced, one cup of diced pineapple, four fresh apricots and one pint of raspberries
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