Frozen Waldorf Salad

  • 1/2 cup pineapple juice
  • 1/4 cup lemon juice
  • 3/4 cup sugar
  • 3 eggs
  • 1/2 pint whipping cream
  • 1/2 cup nuts, chopped or roken
  • 1/2 cup crushed pineapple
  • 1 large apple diced
  • 1/2 cup maraschino cherries
  • 1/2 cup celery, diced
  1. Mix eggs lightly, add fruit juices and 1/2 cup sugar.
  2. Cook over low heat until mixture thickens like custard. Let cool.
  3. Combine fruit, nuts and celery. Add to cooled juices.
  4. Whip cream with remaining sugar and fold into the other mixture.
  5. Put in ice tray and freeze.

Lillian Davis Goucher’s recipe box.

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