Dublin Core

Title

Twenty Four Hour Fruit Salad

Subject

eggs

lemon juice

pineapple chunks

white cherries

whipping cream

marshmallows

Description

Margie

TWENTY FOUR HOUR FRUIT SALAD
Cook in top of double boiler yolks of
3 eggs with 3 Tab. lemon juice until thick.
Drain one large can pineapple chunks,
and 1 can white cherries (I used two cans
fruits for salad).
1 pint whipping cream
1 lb. marshmallows (Use large ones cut
in four or six pieces instead of miniatures).
Add cooled dressing to whipped cream,
(over)

Back:
then other ingredients and let set overnight
in refrigerator.

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# Twenty Four Hour Fruit Salad

## Ingredients

- Yolks of 3 eggs
- 3 Tbsp lemon juice
- 1 large can pineapple chunks, drained
- 1 can white cherries, drained
- 1 pint whipping cream
- 1 lb marshmallows (large ones cut in four or six pieces instead of miniatures)

## Instructions

1. Cook egg yolks and lemon juice in top of a double boiler until thick.
2. Drain the pineapple chunks and white cherries.
3. Allow the cooked dressing to cool, then add to whipped cream.
4. Add remaining ingredients and let set overnight in refrigerator.

Creator

Paula Guffey

Source

RCA0003 - VTG LG Wood Recipe Box Dove Tail w/Metal Hinges Full Of Recipes & Handwritten (eBay)

Date

1950s

Contributor

Margie Zinke

Rights

Personal/Family

Format

Handwritten recipe card

Identifier

RCA0003-20260513-0167

Coverage

Indiana, US