All-Fruits Ice (Gelato de Tutti-Frutti)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
This ice is a general favorite in Italy.
Presented as published in 1936. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
5233Calories
76 gProtein
922 gCarbs
145 gFat
Full nutrition (33 nutrients)
Calories5233 kcal
Protein76 g
Carbohydrates922 g
Fiber45 g
Sugars643 g
Total Fat145 g
Saturated Fat22 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.7 g
Cholesterol19 mg
Sodium1108 mg
Potassium6282 mg
Calcium1409 mg
Iron18 mg
Magnesium492 mg
Phosphorus2129 mg
Zinc15 mg
Copper3.7 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A947 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B61 mg
Vitamin B122.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2 mg
Niacin (B3)5.3 mg
Folate80 mcg
Choline151 mg
Caffeine0 mg
Water1307 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 28. The excerpt below is the record exactly as published.
ALL-FRUITS ICE (Gelato de Tutti-Frutti) i cup pistachio nuts 4 ounces candied orange peel or almonds, blanched Kirsch 4 ounces candied cherries 1 quart pineapple sherbet 4 ounces candied apricots 1 quart orange sherbet
Cook this with the app: pantry check, scaling, and the assistant.