The Hungry Canary

1990 Community Recipe · Mother's Cookbook Collection

Twenty-Four Hour Salad

A vintage holiday salad contributed by Jean Krocke.

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Gather

Ingredients

  • 3 eggs
  • ⅓ cup flour
  • ½ cup pineapple juice
  • ½ cup sugar
  • ½ pint whipping cream, whipped
  • 2 cups small marshmallows
  • 2½ cups canned pineapple chunks
  • 3 bananas
  • 1 small can fruit cocktail (can size not specified)
  • Maraschino cherries (quantity not specified)

Prepare

Directions

  1. Combine eggs, flour, pineapple juice, and sugar in the top of a double boiler.
  2. Cook while stirring until thickened; cool completely. Cook egg-containing custard thoroughly to 160°F.
  3. Fold in whipped whipping cream.
  4. Add marshmallows, pineapple chunks, sliced bananas, fruit cocktail, and maraschino cherries.
  5. Refrigerate until thoroughly chilled. The recipe is titled Twenty-Four Hour Salad, but the source does not specify an exact chilling duration.

Kitchen Notes

The original states only to refrigerate, without an explicit 24-hour instruction. Fruit cocktail can size and cherry quantity are unspecified.

Archival transcription. Not reported as tested in The Hungry Canary kitchen.

Source

Submitted by Jean Krocke. Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 6. From Mother's cookbook collection.