Fruit Salad Dressing

From 1913:

Juice of one orange and half a lemon, quarter cup of sugar and the yolks of two eggs, beaten.
Mix orange and lemon juice with sugar and then with the beaten eggs, and cook, stirring constantly until it thickens. When cold, add one cup whipped cream.
Jonathan apples and walnuts, fresh pineapples and sweet cherries, white grapes seeded and skinned, with orange sections, are all good combinations.
Mix any of the combinations named or others with the dressing and place on ice for an hour or so before using.
It is not wise to use more than two ingredients for any salad, as the flavor of the dressing is all in the fruit.