vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Tutti Frutti
From The new Annie Dennis cook book, 1905
Serves 4
Presented as published in 1905. 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
836Calories
5 gProtein
16 gCarbs
83 gFat
Full nutrition (32 nutrients)
Calories836 kcal
Protein4.8 g
Carbohydrates16 g
Fiber0 g
Sugars7.3 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium48 mg
Potassium249 mg
Calcium145 mg
Iron0 mg
Magnesium15 mg
Phosphorus136 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.3 mcg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 141. The excerpt below is the record exactly as published.
Tutti Frutti One quart of rich cream, sweetened to taste, and flavored with a teaspoonful of vanilla. Put into the freezer; let it begin to freeze, then add one pint of almonds, citron and candied fruits, chopped fine; one quarter of a teacupful of orange juice
Cook this with the app: pantry check, scaling, and the assistant.