Twenty Four Hour Fruit Salad
- 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
Dublin Core
Tags
Citation
Paula Guffey, “Twenty Four Hour Fruit Salad,” Recipe Card Archive, accessed June 28, 2026, https://recipecardarchive.com/items/show/748.