vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tutti Frutti Ice Cream
From The Hotel St. Francis cook book, 1919
Serves 3
Decorate with candied cherries and angelica before serving.
Presented as published in 1919. 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
899Calories
11 gProtein
101 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories899 kcal
Protein11 g
Carbohydrates101 g
Fiber0.6 g
Sugars95 g
Total Fat51 g
Saturated Fat32 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.1 g
Cholesterol287 mg
Sodium228 mg
Potassium511 mg
Calcium372 mg
Iron1.1 mg
Magnesium36 mg
Phosphorus330 mg
Zinc1.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A569 mcg
Vitamin E1.6 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate25 mcg
Choline82 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 29. The excerpt below is the record exactly as published.
Tutti frutti ice cream Assorted cakes Coffee Consomme vermicelli. Boil one-half pound of vermicelli in two quarts of salt water for five minutes. Drain, and add to three pints of consomme. Serve grated cheese separate. Calf's head, poulette. Take one boiled calf's head and cut in pieces two inches square. Mix with one quart of poulette sauce, and serve in chafing dish. Puree of pheasant, St. Hubert. Remove the breast of a roasted pheasant and cut in small squares. Put the rest of the pheasant in a pot and cover with two quarts of bouillon, add a bouquet garni, and boil for one hour. In a sauce pot put three ounces of butter ; when hot add three spoonsful of flour, and allow to become nice and brown. Then strain the broth into the sauce pot and boil for thirty minutes. Chop the pheasant very fine and add to the soup, boil again, and strain through a fine sieve. Season with salt and pepper, add the cut-up pheasant breast, and a glass of fine dry sherry wine. Bacon and cabbage. Cut a large head of cabbage in four, wash well, and put in two quarts of water, with a little salt, and boil. Then drain off the water, add fresh water and two pounds of bacon, and boil until the bacon is well done. Put the cabbage on a platter, slice the bacon and put on top of the cabbage. Tutti frutti ice cream. Macerate one-quarter of a pound of chopped candied mixed fruit in a pony of maraschino. Mix thoroughly with one quart of vanilla ice cream. Put in the bottom of a mould a little raspberry water ice
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