Recipes courtesy Diane Kirkbride
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Cook egg yolks and lemon juice, over a double boiler, while whisking constantly until slightly thickened. Cool. Whip the cream and mix with egg yolk and juice mixture. Combine grapes, marshmallows and pineapple. Fold in whipped cream mixture. Place in serving bowl and refrigerate for 24 hours.
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By crobell
on December 10, 2010
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My grandma's recipe is: 4eggs, 1 cup sugar, juice of 1 large lemon cooked in a double boiler until thickened. Cool.
1/2 pint cream, whipped, fold into cooled custard.
Add:1 large can pineapple tidbits, drained
1 large can Queen Ann cherries, drained
2 cups blanched, slivered almonds.
Cover and refrigerate overnight, thus 24 hour salad.
She always served it in a lage ivory "Kitchen Kraft" bowl with gold leaves on it. I still use the same bowl. Third generation
By mmitchel_7554030
Evergreen Park, IL
on April 07, 2007
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I have to admit I have not yet tried this recipe but I know it will be just like grandma made when I was a kid.. the ingredients are all the same.. however, the "24 hour" part of the salad (at least I was always told was the process of draining the grapes and pineapples in a strainer overnight to make sure the salad doesn't become watery and runny when mixed together.
By mmswnm_2929962
Albuquerque, Ne...
on May 11, 2006
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This recipe reminded me of the salad my Mom had made for us when we were young. The flavor is light and creamy. I would add some walnuts the next time and probably some canned fruit salad to bulk it up.
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