Mayonnaise Fruit Salad
From Durham cook book ..., 1921
Recipe by Mrs. C. L. Hornaday.
Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 47. The excerpt below is the record exactly as published.
MAYONNAISE FEUIT SALAD. Tlie juice of one orange, the juice of one- half lemon, one-half cup sugar, butter size of a walnut^ three eggs beaten very light, one-half cup of pure apple juice. Cook iu double boiler to smooth paste. Add one cup of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.