Tutti-frutti a la Gen. Harrison
From The table, 1889
Serves 5
Serve immediately after dressing.
Presented as published in 1889. 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
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 333. The excerpt below is the record exactly as published.
Tutti-frutti a la Gen. Harrison.— Line the interior of a three- pint melon-form with a pint of vanilla ice-cream (No. 1271). Cut four SUPPLEMENT. 389 ounces of candied apricots into small pieces, also four ounces of candied cherries into halves. Mix these together. Evenly spread half the quan- tity of the fruits all around the ice-cream in the form. Carefully arrange a pint of raspberry water-ice (No. 1281) evenly around the fruits. Spread the balance of the fruits all around the water-ice ; then fill the form with a pint of pistache ice-cream (No. 1275). Tightly cover the form. Lay it in a pail with a layer of broken ice and rock-salt at the bottom, and then fill up to the surface with the same. Let freeze for one and a half hours. Unmold the tutti-frutti ; dress on a glass stand, and serve with the fol- lowing sauce : put in a vessel a pint of whipped cream (No. 1254) with two ounces of powdered sugar and a gill of maraschino
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