vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Tutti Frutti Ice Cream
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 5
Can be made with plain marrons or chestnuts instead of candied fruits.
Presented as published in 1902. 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
725Calories
13 gProtein
75 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories725 kcal
Protein13 g
Carbohydrates75 g
Fiber1.7 g
Sugars67 g
Total Fat42 g
Saturated Fat23 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol331 mg
Sodium169 mg
Potassium345 mg
Calcium238 mg
Iron1.4 mg
Magnesium27 mg
Phosphorus275 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A128 mcg
Vitamin E0.7 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate31 mcg
Choline196 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 184. The excerpt below is the record exactly as published.
The yolks of siz eggs, one tablespoon of flour, one cup of powdered sugar, and one pint of milk. Beat the sugar, egg yolks, and flour together. Boll the milk, mix thorougbly with the other ingredients, and pour ali into a doublé boiler. Cook to a thick custard and set away to cool. When cold, stir in one pint of rich cream. Pour into a freezer and f reeze until the mixture becomes creamy. Have at hand some candied f ruit
Cook this with the app: pantry check, scaling, and the assistant.