vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Tutti-Frutti Ice Cream
From The Blue grass cook book, 1904
Serves 16
Presented as published in 1904. 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
590Calories
9 gProtein
32 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein9.3 g
Carbohydrates32 g
Fiber3.8 g
Sugars17 g
Total Fat47 g
Saturated Fat20 g
Monounsaturated Fat16 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol159 mg
Sodium31 mg
Potassium403 mg
Calcium145 mg
Iron1.5 mg
Magnesium84 mg
Phosphorus233 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.3 mcg
Vitamin C2 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate12 mcg
Choline56 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 47. The excerpt below is the record exactly as published.
TUTTI-FRUTTI ICE CREAM Yolks of 6 eggs, 2 pints of fresh sweet milk, Sugar to taste, 1 teacup of raisins, 1 pound of almonds (in the shell), blanched and powdered rather fine, 1 teacup of strawberry preserves. Make a custard of the eggs, milk, and sugar, and pour hot on the raisins, almonds, and preserves. Flavor with vanilla. Let it cool and then freeze. When nearly frozen, have ready 3 pints of good rich cream
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