Twenty Four Hour Fruit Salad Recipe
Ingredients
| Juice of 3 lemons, grated rind of 1 1/2 lemons | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Egg yolks | 3 , beaten | |
| Cream | 1 Pint | |
| Pineapple | 1 Can (10oz), grated | |
| 1 pound Thompson seedless grapes | ||
| Walnuts | 1 Cup (16 tbs), chopped | |
| Marshmallows | 1 Cup (16 tbs) | |
Directions
Cook lemon, sugar, and eggs in double boiler and cool.
Whip the cream, mix with lemon custard, and work in the fruit and marshmallows.
Let stand in refrigerator overnight.
Whip the cream, mix with lemon custard, and work in the fruit and marshmallows.
Let stand in refrigerator overnight.
Chef
