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Tutti Frutti
From Mary Jane's cook book, 1916
Serves 10
Presented as published in 1916. 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
313Calories
1 gProtein
81 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories313 kcal
Protein1.5 g
Carbohydrates81 g
Fiber4.7 g
Sugars74 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium283 mg
Calcium79 mg
Iron0.6 mg
Magnesium21 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C76 mg
Vitamin A9.6 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate37 mcg
Choline11 mg
Caffeine0 mg
Water341 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 1. The excerpt below is the record exactly as published.
TUTTI FRUTTI. Water, 2 quarts. Malaga grapes, 24. Sugar, 1 pound. Tangerine orange, 2 slices. Lemons, 2. Pineapple, 4 slices. Oranges, 4. Banana, 1. Maraschino cherries, 1 pint
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