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Frozen Pudding Glace', or Tutti-frutti
From Handbook of practical cookery, 1886
Serves 4
Wet the mold with cold water to prevent sticking.
Presented as published in 1886. 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
828Calories
12 gProtein
77 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories828 kcal
Protein12 g
Carbohydrates77 g
Fiber3.9 g
Sugars64 g
Total Fat55 g
Saturated Fat28 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol227 mg
Sodium97 mg
Potassium634 mg
Calcium304 mg
Iron1.4 mg
Magnesium72 mg
Phosphorus320 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.6 mcg
Vitamin C0.7 mg
Vitamin A72 mcg
Vitamin E4 mg
Vitamin K4.3 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.9 mg
Folate20 mcg
Choline102 mg
Caffeine0 mg
Water187 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 121. The excerpt below is the record exactly as published.
Frozen Pudding Glace', or Tutti-frutti.— One quarter pound of raisins, one pint of milk, yolks of two eggs, one quarter pound of powdered sugar, two ounces of sweet almonds, two ounces of candied cherries, two ounces of citron, two limes, one pint of cream, one inch stick of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.