Tutti Frutti Ice Cream
From Blue Ribbon 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
614Calories
7 gProtein
161 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories614 kcal
Protein7 g
Carbohydrates161 g
Fiber8.5 g
Sugars133 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium49 mg
Potassium1566 mg
Calcium126 mg
Iron3.5 mg
Magnesium76 mg
Phosphorus201 mg
Zinc0.7 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K6.6 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate9.5 mcg
Choline21 mg
Caffeine0 mg
Water86 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 62. The excerpt below is the record exactly as published.
Tutti Frutti Ice Cream— cup raisins, 144 cup cherries
Cook this with the app: pantry check, scaling, and the assistant.