Tutti Frutti Filling
From Blue Ribbon and Pure Gold cook book, 1905
This will be enough for filling and icing.
Presented as published in 1905. 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
785Calories
9 gProtein
152 gCarbs
22 gFat
Full nutrition (29 nutrients)
Calories785 kcal
Protein9.3 g
Carbohydrates152 g
Fiber14 g
Total Fat22 g
Saturated Fat2.2 g
Monounsaturated Fat3 g
Polyunsaturated Fat15 g
Cholesterol0 mg
Sodium53 mg
Potassium1692 mg
Calcium80 mg
Iron5.6 mg
Magnesium100 mg
Phosphorus254 mg
Zinc1.2 mg
Copper0.9 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A0 mcg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate5.7 mcg
Water32 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 52. The excerpt below is the record exactly as published.
Tutti Frutti Filling—To Boiled Frosting, No. 2, add 1 cup chopped raisins, and 4 cup chopped walnuts
Cook this with the app: pantry check, scaling, and the assistant.