Hildegarde Salad - cooking recipe

Ingredients

1 doz. Jonathan apples, sliced
1 c. English walnuts or pecans
1 lemon (juice)
juice from 1 can pineapple
3 eggs
1 c. sugar
2 Tbsp. butter
1 can sliced pineapple, drained
1 doz. chipped marshmallows
seeded grapes
2 Tbsp. flour
1/2 pt. whipped cream

Preparation

Boil the pineapple juice; beat the eggs lightly and add sugar and flour mixed.
Add butter.
Cook until thick.
When cooled, add to fruits.
Just before serving, stir in the whipped cream.