Italian Tutti Frutti
From Parish register of the Grove Hall Universalist Church, Dorchester, Massachusetts, and favorite recipes (1913).
A historical recipe
Parish register of the Grove Hall Universalist Church, Dorchester, Massachusetts, and favorite recipes, by Grove Hall Universalist Church (Dorchester, Boston, Mass.). Quota Club (1913).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 5 ingredients
- half cup cold water
- 1 quart hot water
- 2 cups sugar
- 1 pound of mixed candied fruit
- half cup sherry wine
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- One teaspoonful Knox’s Sparkling Gelatine, half cup cold water, 1 quart hot water, 2 cups sugar, 1 pound of mixed candied fruit, juice of 4 oranges, juice of 3 lemons, half cup sherry wine.
- Soften the gelatine in the cold water and dissolve in the hot water and sugar boiled together 20 minutes;
- strain and let cool, add the orange and lemon juice and freeze, then stir in the fruit cut fine and soaked several hours or over night in the wine.
- Set aside for half an hour, then serve in sherbet cups.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Wooden spoon
-
Sieve