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Tutti Frutti
From Soyer's standard cookery, 1912
Serves 10
Best fruits to use include raspberries, strawberries, apricots, peaches, cherries, and pineapples.
Presented as published in 1912. 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
412Calories
0 gProtein
80 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories412 kcal
Protein0 g
Carbohydrates80 g
Fiber0 g
Sugars80 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.2 mg
Potassium2.5 mg
Calcium0.8 mg
Iron0.1 mg
Magnesium0.2 mg
Phosphorus1.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol15 g
Water30 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 210. The excerpt below is the record exactly as published.
Tutti Frutti. Put one pint brandy into a stone jar, add the various fruits STANDARD COOKERY. 305 as they come into market; to each quart of fruit add the same quantity of sugar
Cook this with the app: pantry check, scaling, and the assistant.