vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tutti Frutti Ice Cream (Glace Tutti Frutti) a la Ericsson
From The Swedish, French, American cook book, 1918
Serves 6
Garnish with spun sugar and serve with frozen whipped cream.
Presented as published in 1918. 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
732Calories
11 gProtein
62 gCarbs
49 gFat
Full nutrition (35 nutrients)
Calories732 kcal
Protein11 g
Carbohydrates62 g
Fiber0 g
Sugars56 g
Total Fat49 g
Saturated Fat27 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol259 mg
Sodium118 mg
Potassium343 mg
Calcium241 mg
Iron0.6 mg
Magnesium26 mg
Phosphorus256 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E0.4 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate16 mcg
Choline120 mg
Caffeine0 mg
Alcohol1.5 g
Water204 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 481. The excerpt below is the record exactly as published.
Tutti Frutti Ice Cream ( Glace Tutti Frutti) a la Ericsson Three cups milk, one tablespoon cornstarch, four yolks and one white of egg, one and a half cups sugar, three cups cream, two tablespoons brandy
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