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Tutti-frutti

From The Delmonico cook book (1880).

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From The Delmonico cook book (1880), printed page 368, digitised by the Internet Archive: https://archive.org/details/b28103737

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 3 ingredients

  1. a pint of vanilla ice-cream as
  2. a spoonful of strawberry ice-cream
  3. a spoonful of the lemon water-ice

Method

  1. Prepare a pint of vanilla ice-cream as for No.
  2. 1271, half a pint of strawberry ice-cream (No.
  3. 1274), and half a pint of lemon water-ice (No.
  4. 1279);
  5. let them remain in the freezers.
  6. Put four ounces of candied cherries onto a plate, cut them in halves, and add two candied apricots cut into small pieces.
  7. Take six tutti-frutti molds, open one of them, and lay on the cover a spoonful of strawberry ice-cream, with a spoonful of the lemon water-ice, one beside the other, press the sixth part of the candied fruits onto the ice-cream in the cover of the mold, filling the bottom with vanilla ice-cream, and close together firmly.
  8. Lay it immediately into a pail with broken ice and rock-salt at the bottom, cover the mold slightly with more ice and salt, then proceed to prepare the other five molds exactly the same.
  9. When they are all in the pail and covered as the first one, fill it up entirely with broken ice and salt, and let it freeze for one hour.
  10. Have a vessel containing warm water ready at hand, and prepare six small dessert-plates with a small fancy paper on each, lift up the molds, one after the other, wash them off quickly with the warm water, and unmold the tutti-fruttis onto the cold plates, and serve.

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