vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tutti Frutti
From Cooking for profit, 1886
Serves 3
May be served by spoonfuls or packed in a brick mold.
Presented as published in 1886. 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
912Calories
15 gProtein
166 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories912 kcal
Protein15 g
Carbohydrates166 g
Fiber2.4 g
Sugars162 g
Total Fat19 g
Saturated Fat9.1 g
Monounsaturated Fat5 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol288 mg
Sodium309 mg
Potassium440 mg
Calcium277 mg
Iron1.4 mg
Magnesium35 mg
Phosphorus315 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.9 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E0.8 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate31 mcg
Choline228 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 76. The excerpt below is the record exactly as published.
Tutti Frutti. 2 cups milk. 6 tablespoons sugar. 4 yolks eggs. J cup curacoa. •^ cup thick cream. 1 pound of French candied fruits
Cook this with the app: pantry check, scaling, and the assistant.