Tutti Frutti Jelly II

Name: Tutti Frutti Jelly II
Ingredients: one pound of white grapes; three oranges; three bananas; one pineapple; one pint of strawberries; two dozen English walnuts; two ounces of dates; two ounces of figs; one package of Cooper's gelatine; five lemons; one pound of sugar

From Cooks in clover, 1889

Presented as published in 1889. 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

3225Calories

44 gProtein

805 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories3225 kcal

Protein44 g

Carbohydrates805 g

Fiber43 g

Sugars692 g

Total Fat7.4 g

Saturated Fat0.8 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.9 g

Cholesterol0 mg

Sodium107 mg

Potassium4419 mg

Calcium535 mg

Iron7.5 mg

Magnesium308 mg

Phosphorus449 mg

Zinc2.1 mg

Copper1.7 mg

Manganese3.5 mg

Vitamin D0 mcg

Vitamin C1103 mg

Vitamin A79 mcg

Vitamin E2.2 mg

Vitamin K6 mcg

Vitamin B62.3 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.7 mg

Niacin (B3)5.4 mg

Folate319 mcg

Choline123 mg

Caffeine0 mg

Water2031 g

As published

This recipe was extracted from Cooks in clover (1889), page 53. The excerpt below is the record exactly as published.

Tutti Frutti Jelly, II. — One pound of white grapes, three oranges, three bananas, one pine- apple, one pint of strawberries, two dozen English walnuts, two ounces of dates, two ounces of figs, one package of Cooper's gelatine, five lemons, and one pound of sugar

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