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Tunis Fruit Cream
From Around-the-world cook book, 1913
Serves 4
Presented as published in 1913. 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
482Calories
3 gProtein
25 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories482 kcal
Protein3.1 g
Carbohydrates25 g
Fiber2.3 g
Sugars16 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium117 mg
Potassium312 mg
Calcium90 mg
Iron0.4 mg
Magnesium21 mg
Phosphorus84 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A2 mcg
Vitamin E0 mg
Vitamin K4.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate5.3 mcg
Choline3.2 mg
Caffeine0 mg
Water107 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 78. The excerpt below is the record exactly as published.
TUNIS FKUIT CREAM Cream, 1 pint. Dates, 1/^ cup. Figs, 1/2 cup
Cook this with the app: pantry check, scaling, and the assistant.