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Tutti Frutti
From The household cook book, 1902
Serves 1
Dip from the bottom when serving.
Presented as published in 1902. 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
677Calories
10 gProtein
131 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories677 kcal
Protein9.6 g
Carbohydrates131 g
Fiber12 g
Sugars53 g
Total Fat17 g
Saturated Fat14 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium20 mg
Potassium1887 mg
Calcium135 mg
Iron4.1 mg
Magnesium176 mg
Phosphorus250 mg
Zinc2 mg
Copper0.7 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C185 mg
Vitamin A7.2 mcg
Vitamin E0.3 mg
Vitamin K1.3 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate85 mcg
Choline29 mg
Caffeine0 mg
Water672 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 313. The excerpt below is the record exactly as published.
TUTTI FRUTTI. — Prepare a cocoanut by opening the 2 eyes and letting out the milk which must be strained and kept; break the nut with a hatchet, or saw it in two, take out the meat, peel oil' the brown skin and grate. Cut 2 bananas in quarters lengthwise, and then cut 426 DESSEKTS in slices. Have ready a chopped pineapple, a pint of strawberiies or raspberries, and the grated rind and juice of 1 lemon and 1 orange
Cook this with the app: pantry check, scaling, and the assistant.