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Corn Meal Tutti Frutti
From The bride's cook book, 1915
Serves 6
(Makes six servings.)
Presented as published in 1915. 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
255Calories
3 gProtein
54 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories255 kcal
Protein3.3 g
Carbohydrates54 g
Fiber1.4 g
Sugars44 g
Total Fat4.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium109 mg
Potassium135 mg
Calcium43 mg
Iron3 mg
Magnesium16 mg
Phosphorus58 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate14 mcg
Choline2 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 43. The excerpt below is the record exactly as published.
CORN MEAL TUTTI FRUTTI 1 Cup Corn Meal Mush Ya Cup Corn Syrup (light) 1 Teaspoon Corn Oil 14 Cup Nut Meats 2 Tablespoons Chopped Dates ■4 Cup Lemon Juice % Tablespoon Granulated Gelatine 2 Tablespoons Cold Water 1 Cup Boiling Water Yz Cup Corn Syrup Yz Cup Fruit
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