Fruit Salad
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Contains eggs cooked in a double boiler which may not reach temperatures sufficient to kill pathogens if undercooked.
Ingredients
Method
For the salad, cut the fruit and marshmallows into small pieces, mix, and chill.
For the dressing, beat the eggs in a double boiler, add the vinegar, sugar, salt, and shortening, and cook until thick.
Cool the dressing and fold in the whipped cream.
Mix the dressing with the chilled fruit and serve on crisp lettuce leaves.
Original recipe, verbatim
Fruit Salad
Dressing
1 tablespoonful Crisco 2 tablespoonfuls vinegar
Pinch of salt 2 eggs
2 tablespoonfuls sugar j/t pint whippedcream
Salad
24 marshmallows 2 juicy apples
1 can pineapple 6 oranges
Lettuce leaves
For salad. Cut fruit and marshmallows into small pieces, then mix
and chill.
For dressing. Beat up eggs in double boiler, add vinegar, sugar,
salt, Crisco and cook until thick. Cool and add whipped cream. Mix with
fruit and serve on crisp lettuce leaves.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.