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Frozen Fruit Salad

A historical recipe from Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919).

A historical recipe

Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Project Gutenberg eBook #31102.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.

Source and licence

From Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Digitised by Project Gutenberg, eBook #31102 (https://www.gutenberg.org/ebooks/31102). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

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Ingredients

Method

  1. Mrs.
  2. C.
  3. H.
  4. Bushnell Three cakes blue label cream cheese;
  5. one-half pint mayonnaise dressing;
  6. one pint whipped cream;
  7. one ten-cent bottle maraschino cherries;
  8. one can white cherries;
  9. one can pineapple cut fine;
  10. one-half cup pecan nuts.
  11. Beat cheese to cream, mix with fruit, put in melon mold and freeze about three hours.
  12. Serve on lettuce with mayonnaise.