Tutti Frutti
From The home science cook book, 1902
This can be served as a fruit cocktail or used as a garnish.
Presented as published in 1902. 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
1512Calories
11 gProtein
391 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1512 kcal
Protein11 g
Carbohydrates391 g
Fiber27 g
Sugars318 g
Total Fat3.2 g
Saturated Fat0.7 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium11 mg
Potassium2757 mg
Calcium225 mg
Iron3 mg
Magnesium201 mg
Phosphorus190 mg
Zinc1.3 mg
Copper0.8 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C394 mg
Vitamin A62 mcg
Vitamin E1.3 mg
Vitamin K4 mcg
Vitamin B62.3 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.4 mg
Folate255 mcg
Choline95 mg
Caffeine0 mg
Water954 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 7. The excerpt below is the record exactly as published.
Tutti Frutti. There are many combinations of different fruits which may be served as a fruit cocktail in small glasses as a relish for breakfast or luncheon, or used as a gar- nish for some custard or cereal pudding, or as the fill- ing for a shortcake. It is hardly possible to combine fruits in such a way that they are unpalatable, but these proportions are especially satisfactory. Make a sirup with the juice of a large lemon and one cup of sugar; when cool mix with the pulp of two oranges and four bananas cut in bits. A cup of grated pineapple
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