Tutti Frutti Cup

Ingredients

• Stoned cherries (cut in halves), 1 cup
• Pineapple (shredded), 1
• Crushed strawberries, 1 pint
• Bar-le-duc jelly, 1 small glass
• Granulated sugar, 3 cups
• Lemon-juice, 1/2 pint
• Cucumber (peeled), 1
• Ice, cherries, rosemary

Method

1. 1

   Place the stoned cherries, pineapples, strawberries, and bar-le-duc jelly in a large mixing-bowl.

2. 2

   Sprinkle all with powdered sugar liberally, and also add a dusting of grated nutmeg and the grated rind of 1 orange.

3. 3

   Put this on the ice for 2 or 3 hours to chill and ripen.

4. 4

   Boil together in a saucepan, granite, the 3 cups of sugar and a quart of water, boiling for 10 minutes; then remove it from the fire and when cold stir into it the lemon, or lime-juice, and the cucumber, cut in dice.

5. 5

   When ready to serve, dress a block of crystal ice with large clusters of cherries and sprigs of rosemary.

6. 6

   Blend the two mixtures, quickly but thoroughly together, and pour slowly over the ice.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 97. The excerpt below is the record exactly as published.

TUTTI FRUTTI CUP Stoned cherries (cut in halves), 1 cup, Pineapple (shredded), 1, Crushed strawberries, 1 pint, Bar-le-duc jelly, 1 small glass, Powdered sugar. Grated nutmeg. Orange rind. Granulated sugar, 3 cups. Lemon- juice, V2 pint, Cucumber (peeled), 1, Ice, cherries, rosemary

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