vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tutti Erutti Pie
From The Landmarks club cook book, 1903
Serves 2
Presented as published in 1903. 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
673Calories
4 gProtein
163 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories673 kcal
Protein3.8 g
Carbohydrates163 g
Fiber7.7 g
Sugars141 g
Total Fat11 g
Saturated Fat1.2 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.3 g
Cholesterol16 mg
Sodium77 mg
Potassium775 mg
Calcium30 mg
Iron1.4 mg
Magnesium46 mg
Phosphorus84 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A43 mcg
Vitamin E0.6 mg
Vitamin K26 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate39 mcg
Choline18 mg
Caffeine0 mg
Water344 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 88. The excerpt below is the record exactly as published.
TUTTI ERUTTI PIE. Line a deep dish with short pastry crust; then add pared and halved peaches, pears, plums, sliced bananas and pitted grapes, with a layer of sugar between the fruit and one table- spoon of butter
Cook this with the app: pantry check, scaling, and the assistant.