Fruit Cocktail De Luxe W/ Cooked Fruit Salad Dressing Ca. 1927

“The posting of this recipe is a result of a fun bit of sleuthing on my part, on Thanksgiving Day, 2009. A member of Zaar had lost her original recipe, which her Mother-In-Law had made and was beloved by her son. Every recipe she tried did not yield the same results so she asked for help in locating it in the Q & A forums. Several days of Internet searches by various members couldn't locate teh recipe. Fortunately, I have a 1927 cookbook at home and spent the last hour having a ball, trying to figure out "what in the world" would that fruit salad and dressing be called. How about "Fruit Salad Dressing"? LOL According to this cookbook from The Culinary Institute of Chicago, this recipe was called "Fruit Cocktail De Luxe" and was meant to be served at Ladies Luncheons over a bed of "crisp lettuce leaves on a glass plate". I can see a coterie of primly dressed ladies, all with white cotton gloves and netted hats, demurely sitting in stiff backed chairs, delicately dining on this fruit cocktail "de-luxe". Bless their wee cotton gloves! Note: Variations on the dressing are listed in Directions.”
8 cups

Ingredients Nutrition

  • 1 cup of any of these fruit (any of the following 4 fruits 1 cup diced )
  • pineapple, grapes, oranges, apple, cherries, pears, peaches, tangerines, strawberries
  • 1 cup miniature marshmallow (the original recipe had you cut up large marshamallows as mini-ones didn't exist, yet!)
  • 1 12 cups fruit salad dressing (or the full amount, to taste)
  • 8 ounces whipping cream (add 1/4 cup sugar, 1/2 teaspoon of vanilla and 1/2 teaspoon of almond flavouring to whipped cream)
  • 12 cup sugar
  • 2 eggs, beaten
  • 2 tablespoons flour (doesn't say all-purpose but I'm sure it is)
  • 18 teaspoon salt
  • 12 cup orange juice, freshly squeezed
  • 1 cup pineapple juice
  • 3 tablespoons fresh lemon juice


  2. Combine fruit of choice, marshmallows and cooked dressing and whipped cream and chill. Serve on a bed of fresh lettuce and garnish with a sprig of fresh mint and pineapple cubes.
  4. Mix the beaten eggs, sugar,flour, salt, pineapple juice, lemon and orange juices in a medium saucepan.
  5. Over very low to medium low heat, stir all ingredients constantly until the mixture begins to thicken. This will take about 10 minutes. Low heat and constant stirring will prevent the eggs from curdling. (This is actually a Fruit Curd that you are making.).
  6. After mixture thickens and coats the back of a clean spoon, remove from heat and allow to cool completely.
  7. In the meantime, whip the whipped cream, starting on low speed for 2-3 minutes. As cream thickens, add both vanilla and almond extracts and then the 1/4 cup sugar. Beat until whipped cream holds soft peaks.
  8. When ready to serve, fold the whipped cream into the cooled Dressing. Add mixture to fruit pieces and serve.
  9. Variation I: Golden Pineapple Dressing--Omit orange juice. Use 2 egg yolks in place of whole egg. Use only 1 tablespoon fresh lemon juice. Add 1/4 cup butter.

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