Tutti Frutti Pudding
From Physical culture cook book, 1901
Presented as published in 1901. 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
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 58. The excerpt below is the record exactly as published.
Tutti Frutti Pudding is made by putting one quart of cream in a double boiler; add to the yolks of five eggs a cup of sugar; beat until light ; stir these in the hot cream. Cook a moment, take from the fire, strain, and when cool add a teaspoonful of vanilla; turn the mixture into the freezer and freeze; when frozen stir in one pint of whipped cream and one cup of cherries, .chopped fine, half the quantity of pineapple
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