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Tutti Frutti Icing

Name: Tutti Frutti Icing
Yield: 10 servings
Ingredients: a pint granulated sugar; the well-frothed whites of two eggs; a half pound blanched and chopped sweet almonds; a quarter pound sultana or seedless raisins; the same of finely chopped citron

From The new practical housekeeping, 1890

Serves 10

Very nice for sponge and fruit cake.

Presented as published in 1890. 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

335Calories

6 gProtein

54 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories335 kcal

Protein6.4 g

Carbohydrates54 g

Fiber3.2 g

Sugars49 g

Total Fat12 g

Saturated Fat1.2 g

Monounsaturated Fat7.5 g

Polyunsaturated Fat3 g

Omega-30 g

Cholesterol37 mg

Sodium18 mg

Potassium265 mg

Calcium74 mg

Iron1.1 mg

Magnesium67 mg

Phosphorus140 mg

Zinc0.9 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0.2 mcg

Vitamin C0.4 mg

Vitamin A16 mcg

Vitamin E5.9 mg

Vitamin K0.4 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1 mg

Folate15 mcg

Choline42 mg

Caffeine0 mg

Water10 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 318. The excerpt below is the record exactly as published.

a pint granulated sugar witl^ a half <sup water until it ^^threads.'' Pour this into the well-frothed whites of two eggs and beat till cool ; Mix together a half pound blanched and chopped sweet almonds, and a quarter pound sultana or seed- less raisms, swelled in hot water, and the same of finely chopped citron

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