Tutti Frutti

Ingredients

• 1 pt. sugar
• 1 qt. of water
• the yellow rind of 1 orange
• 12 large, juicy oranges
• 4 tablespoonfuls of sherry
• one tablespoonful of brandy
• 1/2 lb. candied cherries
• 1/2 lb. candied apricots
• 1/2 lb. candied pineapples

Method

1. 1

   Dissolve sugar in water, boil for 5 minutes.

2. 2

   Strain and cool.

3. 3

   Add orange juice.

4. 4

   Freeze mixture, chop fruit, soak in sherry and brandy, add to frozen mixture.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 37. The excerpt below is the record exactly as published.

Tutti Frutti. Put 1 pt. sugar and 1 qt. of water over the fire, in a saucepan ; stir until the sugar is dissolved, and boil, after it begins to boil, 5 minutes. Strain and stand aside to cool. The yellow rind of 1 orange may be grated and added to the sugar, before it is put over the fire. Select 12 large, juicy oranges; carefully squeeze out the juice and strain it. Add this to the syrup. Turn this mixture into a freezer, and press very hard, stirring evenly and smoothly all the while. Have ready the following mixture of fruit so that the moment the ice is frozen, you may stir the mixture in. Chop very fine y2 lb. candied cherries, y2 lb. candied apricots, % R>. candied pineapples. Mix and cover the fruit with 4 tablespoonfuls of sherry and one tablespoonful of brandy

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