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Cocoa Tutti-frutti Cream
From Lowney's cook book, 1907
Serves 4
Presented as published in 1907. 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
417Calories
3 gProtein
99 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories417 kcal
Protein2.5 g
Carbohydrates99 g
Fiber3.1 g
Sugars81 g
Total Fat3.9 g
Saturated Fat3.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium113 mg
Potassium320 mg
Calcium31 mg
Iron0.9 mg
Magnesium20 mg
Phosphorus53 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate2.7 mcg
Choline6.4 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 77. The excerpt below is the record exactly as published.
Cocoa Tutti-frutti Cream Use recipe for Cocoa Cream. Add one half cup maca- roons which have been dried in the oven and pounded, and one cup candied cherries cut in small pieces ; or one half dozen marshmallows and one half dozen raisins
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