Tutti Frutti

Name: Tutti Frutti
Ingredients: One gallon of cream; one can of peaches; one can of apricots; six lemons; six oranges; twelve bananas; two pounds of sugar

From The universal cookery book, 1887

This quantity makes two gallons when frozen.

Presented as published in 1887. 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

18329Calories

109 gProtein

1562 gCarbs

1345 gFat

Full nutrition (33 nutrients)

Calories18329 kcal

Protein109 g

Carbohydrates1562 g

Fiber81 g

Sugars1201 g

Total Fat1345 g

Saturated Fat767 g

Monounsaturated Fat276 g

Polyunsaturated Fat1.9 g

Cholesterol3860 mg

Sodium808 mg

Potassium11691 mg

Calcium2968 mg

Iron9 mg

Magnesium775 mg

Phosphorus2709 mg

Zinc12 mg

Copper1.9 mg

Manganese4.4 mg

Vitamin D0 mcg

Vitamin C1022 mg

Vitamin A206 mcg

Vitamin E4.6 mg

Vitamin K98 mcg

Vitamin B67.6 mg

Vitamin B120 mcg

Thiamin (B1)2.8 mg

Riboflavin (B2)1.6 mg

Niacin (B3)16 mg

Folate682 mcg

Choline264 mg

Caffeine0 mg

Water4762 g

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 81. The excerpt below is the record exactly as published.

Tutti Frutti. One gallon of cream, one can of peaches, one can of apricots, six lemons, six oranges, twelve bananas

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