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Tutti-Frutti Ice Cream

Name: Tutti-Frutti Ice Cream
Yield: 8 servings
Ingredients: 1 quart cream; 1/2 ounce chopped almonds; 1/2 pound sugar; 1/2 pound preserved or candied fruit

From The Institute cook book, 1913

Serves 8

Presented as published in 1913. 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

612Calories

3 gProtein

57 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories612 kcal

Protein2.8 g

Carbohydrates57 g

Fiber0.7 g

Sugars51 g

Total Fat43 g

Saturated Fat24 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol121 mg

Sodium52 mg

Potassium143 mg

Calcium82 mg

Iron0.1 mg

Magnesium13 mg

Phosphorus77 mg

Zinc0.3 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.3 mcg

Vitamin E0.5 mg

Vitamin K2.9 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate0.8 mcg

Choline1.5 mg

Caffeine0 mg

Water73 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 88. The excerpt below is the record exactly as published.

TUTTI-FRUTTI ICE CREAM 1 quart cream Vz ounce chopped almonds y2 pound sugar V2 pound preserved or candied fruit S

Cook this with the app: pantry check, scaling, and the assistant.