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Tutti Frutti
From The national course in home economics, 1917
Serves 4
This is the famous Italian Tutti-Frutti.
Presented as published in 1917. 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
475Calories
6 gProtein
88 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories475 kcal
Protein6.4 g
Carbohydrates88 g
Fiber5.1 g
Sugars59 g
Total Fat12 g
Saturated Fat3.3 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol2.4 mg
Sodium117 mg
Potassium619 mg
Calcium186 mg
Iron1.8 mg
Magnesium69 mg
Phosphorus188 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A118 mcg
Vitamin E3.7 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.2 mg
Folate20 mcg
Choline26 mg
Caffeine0 mg
Water348 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 232. The excerpt below is the record exactly as published.
one quart of water ice or sherbet, two ounces of blanched almonds, two ounces of French candied cherries, two ounces of candied ICE-CREAMS, ICES AND SHERBETS. 325 apricots, two ounces of candied dwarf orange. In a quart mold spread one-half pint of pineapple ice and set the mold in a mixture of ice and salt. Soak the nuts and fruit till soft in a syrup of equal parts of water and sugar, chop them up very small, mix them with a pint of orange ice and pack well down on the first layer, making the top smooth. Fill the mold above the brim with pineapple ice, press the cover down so as to force out the surplus, bind a buttered strip over the joint, pack in ice and salt, and freeze from two to three hours. This is the famous Italian Tutti- Frutti
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Cook this with the app: pantry check, scaling, and the assistant.