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Tutti Frutti Cream
From How we cook in Tennessee .., 1906
Serves 9
Presented as published in 1906. 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
565Calories
14 gProtein
99 gCarbs
14 gFat
Full nutrition (32 nutrients)
Calories565 kcal
Protein14 g
Carbohydrates99 g
Fiber0.1 g
Sugars99 g
Total Fat14 g
Saturated Fat8.1 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol52 mg
Sodium167 mg
Potassium680 mg
Calcium534 mg
Iron0.2 mg
Magnesium53 mg
Phosphorus444 mg
Zinc1.9 mg
Copper0 mg
Manganese0 mg
Vitamin D4.2 mcg
Vitamin C0.1 mg
Vitamin A139 mcg
Vitamin E0.2 mg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.6 mg
Folate21 mcg
Choline77 mg
Water387 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 128. The excerpt below is the record exactly as published.
Tutti Frutti Cream. — One gallon milk, boil with two ounces arrowroot
Cook this with the app: pantry check, scaling, and the assistant.