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Mrs. Bashford's Tutti-Frutti Ice Cream

Name: Mrs. Bashford's Tutti-Frutti Ice Cream
Yield: 6 servings
Ingredients: Yolks of 6 eggs; 2 pints of fresh sweet milk; 1 teacup of raisins; 1 pound of almonds (in the shell), blanched and powdered rather fine; 1 teacup of strawberry preserves

From The Blue grass cook book, 1904

Serves 6

Presented as published in 1904. 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

771Calories

20 gProtein

77 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories771 kcal

Protein20 g

Carbohydrates77 g

Fiber10 g

Sugars47 g

Total Fat43 g

Saturated Fat4.5 g

Monounsaturated Fat26 g

Polyunsaturated Fat9.2 g

Omega-30 g

Cholesterol184 mg

Sodium33 mg

Potassium848 mg

Calcium244 mg

Iron4.1 mg

Magnesium209 mg

Phosphorus488 mg

Zinc2.7 mg

Copper0.8 mg

Manganese1.7 mg

Vitamin D0.9 mcg

Vitamin C5.4 mg

Vitamin A65 mcg

Vitamin E0.5 mg

Vitamin K1.2 mcg

Vitamin B60.2 mg

Vitamin B120.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.1 mg

Folate32 mcg

Choline148 mg

Caffeine0 mg

Water33 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 47. The excerpt below is the record exactly as published.

MRS. BASHFORD'S TUTTI-FRUTTI ICE CREAM Yolks of 6 eggs, 2 pints of fresh sweet milk, Sugar to taste, 1 teacup of raisins, 1 pound of almonds (in the shell), blanched and powdered rather fine, 1 teacup of strawberry preserves

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