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Italian Tutti-Frutti
From The Times cook book, no. 2, 1905
Serves 10
Use a variety of ripe fruits.
Presented as published in 1905. 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
82Calories
0 gProtein
19 gCarbs
1 gFat
Full nutrition (25 nutrients)
Calories82 kcal
Protein0.1 g
Carbohydrates19 g
Sugars19 g
Total Fat1 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Cholesterol2.6 mg
Sodium0.7 mg
Potassium5.7 mg
Calcium1.9 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus1.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Water3.7 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 122. The excerpt below is the record exactly as published.
ITALIAN TUTTI-FRUTTI. Miss C. Hernstein, 2302 Budlong avenue, Los Ange- les.—Take a large form for ice cream; have ready as great a variety of ripe fruit as pos- sible, watermelon included; seed the water- melon, cut it into squares, put a layer of it into the form, sugaring it well with granu- lated suga
Cook this with the app: pantry check, scaling, and the assistant.