vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Tutti-Frutti Ice Cream
From Kentucky receipt book, 1903
Serves 25
Presented as published in 1903. 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
843Calories
6 gProtein
73 gCarbs
58 gFat
Full nutrition (35 nutrients)
Calories843 kcal
Protein5.7 g
Carbohydrates73 g
Fiber2.2 g
Sugars62 g
Total Fat58 g
Saturated Fat31 g
Monounsaturated Fat14 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol154 mg
Sodium63 mg
Potassium363 mg
Calcium131 mg
Iron0.7 mg
Magnesium40 mg
Phosphorus151 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K4.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0.9 mcg
Choline2.6 mg
Caffeine0 mg
Alcohol3 g
Water101 g
Estimated from matched ingredients across 25 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 174. The excerpt below is the record exactly as published.
Tutti-Frutti Ice Oream. One gallon of cream, 1 pound of raisins, 1 pound of candied cherries, % pound of almonds, 1 teacup candied citron, 3% cups granulated sugar, 1 teacup whisky
Cook this with the app: pantry check, scaling, and the assistant.