Putti-Fratti Ice Cream

Name: Putti-Fratti Ice Cream
Ingredients: 2 quarts cream; 1 pound pulverized sugar; 4 eggs; 1 teaspoon vanilla; preserved fruits—peaches, pineapples, cherries, grapes, apricots, strawberries, etc.

From The Raleigh cook book, 1907

Presented as published in 1907. 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

8473Calories

63 gProtein

525 gCarbs

688 gFat

Full nutrition (34 nutrients)

Calories8473 kcal

Protein63 g

Carbohydrates525 g

Fiber0 g

Sugars454 g

Total Fat688 g

Saturated Fat389 g

Monounsaturated Fat145 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol2674 mg

Sodium675 mg

Potassium2108 mg

Calcium1264 mg

Iron3.7 mg

Magnesium138 mg

Phosphorus1464 mg

Zinc6.8 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K46 mcg

Vitamin B60.9 mg

Vitamin B121.8 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.3 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water1244 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 37. The excerpt below is the record exactly as published.

Putti-Fratti Tee Cream.—2 quarts cream; 1 pound pulverized sugar; 4 eggs; 1 teaspoon vanilla; preserved fruits—peaches, pine- apples, cherries, grapes, apricots, strawberries, etc.

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