Tutti Frutti Ice Cream
From Blue Ribbon and Pure Gold cook book, 1905
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
1746Calories
19 gProtein
461 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1746 kcal
Protein19 g
Carbohydrates461 g
Fiber26 g
Sugars380 g
Total Fat1.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium148 mg
Potassium4382 mg
Calcium360 mg
Iron10 mg
Magnesium213 mg
Phosphorus572 mg
Zinc2.1 mg
Copper1.6 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K20 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.3 mg
Folate28 mcg
Choline63 mg
Caffeine0 mg
Water144 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 62. The excerpt below is the record exactly as published.
Tutti Frutti Ice Cream—3 cup raisins, } cup cherries
Cook this with the app: pantry check, scaling, and the assistant.