vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tutti Frutti
From The new home cook book, 1896
Serves 1
Presented as published in 1896. 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
98Calories
0 gProtein
21 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories98 kcal
Protein0.2 g
Carbohydrates21 g
Fiber0.4 g
Sugars20 g
Total Fat1.8 g
Saturated Fat1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0 g
Cholesterol5.2 mg
Sodium26 mg
Potassium19 mg
Calcium7.6 mg
Iron0 mg
Magnesium1.3 mg
Phosphorus4.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.6 mg
Caffeine0 mg
Water7.1 g
As published
This recipe was extracted from The new home cook book (1896), page 101. The excerpt below is the record exactly as published.
TUTTI FRUTTI. From "In the Kitchen.'* A rich vanilla cream with candied cherries, raisins, currants and citron
Cook this with the app: pantry check, scaling, and the assistant.