vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Tutti Prutti Ice Cream
From Kirmess cook book, 1907
Serves 4
Mould into egg shapes and roll in shredded coconut.
Presented as published in 1907. 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
881Calories
19 gProtein
51 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories881 kcal
Protein19 g
Carbohydrates51 g
Fiber0.1 g
Sugars43 g
Total Fat67 g
Saturated Fat26 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol135 mg
Sodium77 mg
Potassium303 mg
Calcium223 mg
Iron0.1 mg
Magnesium22 mg
Phosphorus192 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E4.3 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate3.1 mcg
Choline22 mg
Caffeine0 mg
Water216 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 163. The excerpt below is the record exactly as published.
TUTTI PRUTTI ICE CREAM. Mrs. Eldredge, New York. The yolks of six eggs, one tablespoon of flour, one cup of powdered sugar and one pint of milk. Beat the sugar, egg yolks, and flour together. Boil the milk, mix thoroughly with the other ingredients, and pour all into a double boiler. Cook to a thick custard and set away to cool. When cold, stir in one pint of rich cream. Pour into a freezer and freeze xmtil the mix- DESSERTS. 383 ture becomes creamy. Have at hand some candied fruits, cherries, etc., which have been soaked in mara- schino, also some rich raisins
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