Ponding Tutti Frutti

Name: Ponding Tutti Frutti
Ingredients: one white of egg; 6oz. to 8oz. of sugar; the yolks of eight to ten eggs; one and a half pints of new milk; a gill of maraschino; 1oz. of pistachios; 1oz. of dried cherries; 1oz. of candied citron; 1oz. of candied orange peel

From The "Queen" cookery books: Ices, 1902

Use various fruits for a colorful presentation.

Presented as published in 1902. 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

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 34. The excerpt below is the record exactly as published.

Ponding Tutti Frutti. — Make an Italian meringue with one white of egg and a little sugar syrup ; and also make a custard with the yolks of eight to ten eggs, one and half pints of new milk or single cream, and 6oz. to 8oz. of sugar ; when this is sufficiently thickened, three-parts freeze, then add to it the meringue, a gill of maraschino

Cook this with the app: pantry check, scaling, and the assistant.