vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Tutti Frutti
From Mary Jane's cook book, 1916
Serves 8
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
765Calories
8 gProtein
85 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories765 kcal
Protein8.3 g
Carbohydrates85 g
Fiber1.9 g
Sugars74 g
Total Fat45 g
Saturated Fat25 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol174 mg
Sodium88 mg
Potassium385 mg
Calcium175 mg
Iron0.7 mg
Magnesium27 mg
Phosphorus167 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C7.8 mg
Vitamin A43 mcg
Vitamin E0.2 mg
Vitamin K4.8 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate13 mcg
Choline51 mg
Caffeine0 mg
Water177 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 73. The excerpt below is the record exactly as published.
TUTTI FRUTTI. Milk, 1 pint. Candied cherries, 1 cup. Sugar, 2 cups. Grated pineapple, y2 cup. Eggs, 2. Seeded raisins, 14 cup. Sifted flour, 1 tablespoon. Figs, 6. Granulated gelatine, 2 table- Pistachio nuts, y2 cup. spoons. Angelica, 2 tablespoons. Cream, 1 quart. Apricot cordial, 1 wineglass
Cook this with the app: pantry check, scaling, and the assistant.