Fruit Salad Dressing

Submitted by Molly53

"A lovely, sweet fruit salad dressing from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

 

• Ready In: 25mins
• Ingredients: 8
• Yields: 1.5 cups

ingredients

• 59.14 ml sugar
• 29.58 ml flour
• 0.61 ml salt
• 118.29 ml water
• 236.59 ml pineapple juice
• 1 egg, beaten
• 44.37 ml lemon juice (fresh is best)
• 118.29-236.59 ml whipping cream, whipped

directions

1. Mix sugar, flour and salt together.
2. Add water and blend.
3. Pour into pineapple juice and cook for ten minutes over low heat, stirring frequently until slightly thickened.
4. Pour over egg, stirring rapidly; return to heat and cook for 3 minutes longer.
5. Remove from heat and add lemon juice; cool in the refrigerator.
6. When ready to serve, thin with plain or whipped cream to desired consistency.
7. *Variation: Omit water, use 2 egg yolks instead of a whole egg and only 1 tablespoon of lemon juice. Add 1/4 cup butter.