Grapefruit Salad

Ingredients

• Take out inside of grapefruit
• 2 oranges
• 1 cup pineapple
• 1 cup cherries
• 1/2 cup chopped nut meats
• 1 diced apple
• the juice of 1 lemon
• 3 tablespoons powdered sugar
• Beat yolks 2 eggs
• 1/2 teaspoon dry mustard
• same quantity salt
• 4 tablespoons melted Crisco
• 6 tablespoons hot vinegar
• 1 cup of cream, sweet or sour

Method

1. 1

   Slice meat of grapefruit with oranges, pineapple, cherries, chopped nuts, diced apple, lemon juice, and powdered sugar; fill shell.

2. 2

   For dressing, beat yolks of eggs, add mustard and salt, then slowly beat in melted Crisco and hot vinegar.

3. 3

   Cook in double boiler until thickens.

4. 4

   When cold, fold in cream before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 84. The excerpt below is the record exactly as published.

Grapefruit Salad Burnt Almond Ice Cream Coffee *Grapefruit Salad—Take out inside of grapefruit, and cut edge of shell into points; slice meat of fruit with 2 oran- ges, 1 cup pineapple, 1 cup cherries, % cup chopped nut meats, 1 diced apple, the juice of 1 lemon, and 3 tablespoons powdered sugar; fill shell, and serve with following dressing: Beat yolks 2 eggs until creamy, then add to them ¥% teaspoon dry mustard and same quantity salt. Next beat in slowly 4 tablespoons melted Crisco and 6 tablespoons hot vinegar. Cook in double boiler until it thickens. When cold, and just be- fore serving, 1 cup of cream, sweet or sour

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