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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A lovely, sweet fruit salad dressing from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1/4 cup sugar |
2 tablespoons flour |
1/8 teaspoon salt |
1/2 cup water |
1 cup pineapple juice |
1 egg, beaten |
3 tablespoons lemon juice (fresh is best) |
1/2-1 cup 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.
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