Tutti Frutti

Name: Tutti Frutti
Ingredients: 1 quart cream ice (I. or II.); 2 table-spoons maraschino; i lb. candied fruit, finely chopped

From The pudding and pastry book, 1900

Presented as published in 1900. 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

2018Calories

42 gProtein

469 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories2018 kcal

Protein42 g

Carbohydrates469 g

Fiber74 g

Sugars275 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium1254 mg

Potassium1969 mg

Calcium1432 mg

Iron0.5 mg

Magnesium94 mg

Phosphorus715 mg

Zinc3.1 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A1249 mcg

Vitamin E0.1 mg

Vitamin K1.1 mcg

Vitamin B60.3 mg

Vitamin B124.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.7 mg

Folate37 mcg

Choline222 mg

Caffeine0 mg

Water666 g

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 34. The excerpt below is the record exactly as published.

Tutti Frutti 1 quart cream ice (I. or II.) 2 table-spoons maraschino i lb. candied fruit, finely chopped

Cook this with the app: pantry check, scaling, and the assistant.