vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tutti Frutti Ice-Cream
From Original White House Cookbook, 1887
Serves 16
Fruits should be cut into small pieces.
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
531Calories
4 gProtein
33 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories531 kcal
Protein3.9 g
Carbohydrates33 g
Fiber0 g
Sugars28 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol167 mg
Sodium42 mg
Potassium133 mg
Calcium79 mg
Iron0.2 mg
Magnesium8.7 mg
Phosphorus92 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate5.9 mcg
Choline37 mg
Caffeine0 mg
Water78 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 242. The excerpt below is the record exactly as published.
TUTTI FRUTTI ICE-CREAM. Take two quarts of the richest cream and add to it one pound of pul- verized sugar and four whole eggs ; mix well together ; place on the fire, stirring constantly, and just bring to boiling point ; now remove immedi- ately and continue to stir until nearly cold ; flavor with a tablespoonful of extract of vanilla ; place in freezer and, when half frozen, mix thoroughly into it one pound of preserved fruits
Cook this with the app: pantry check, scaling, and the assistant.