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24 Hour Salad Recipe
|Canned pitted sweet cherries||16 Ounce, drained (1 Can, Light Colored)|
|Canned pineapple tidbits||20 1⁄2 Ounce (1 Can)|
|Whipping cream||1 Cup (16 tbs), whipped|
|Maraschino cherries||1⁄4 Cup (4 tbs), drained|
|Miniature marshmallows||2 Cup (32 tbs)|
|Oranges||2 , pared, cut up and drained|
Serving size: Complete recipe
Calories 2511 Calories from Fat 945
% Daily Value*
Total Fat 105 g162.1%
Saturated Fat 65.3 g326.5%
Trans Fat 0 g
Cholesterol 918.9 mg
Sodium 184.6 mg7.7%
Total Carbohydrates 365 g121.6%
Dietary Fiber 25 g100.1%
Sugars 298.8 g
Protein 18 g36%
Vitamin A 56.6% Vitamin C 265.7%
Calcium 39.8% Iron 18.2%
*Based on a 2000 Calorie diet
In top of double boiler, beat egg yolks slightly; add reserved syrup, sugar, vinegar, butter, and dash salt.
Place over hot not boiling water; cook, stirring constantly till mixture thickens slightly and barely coats a spoon .
Cool to room temperature.
Combine well-drained fruits and marsh-mallows.
Pour custard over and mix gently.
Fold in whipped cream.
Turn into serving bowl.
Cover and chill 24 hours.