The 1901 Cookbook Archive
No. 1917 — Tutti-Frutti Ice
English historical translation of Molokhovets recipe No. 1917 from the 1901 Russian cookbook, retaining original methods and measures.
Make lemon water ice No. 1915, freeze, add half a small glass each orange-flower water and maraschino and churn again.
Drain the syrup from preserved berries and fruit, briefly dry the fruit in the oven and cool. Keep berries whole and cut larger fruit into walnut-sized pieces.
When the water ice is fully frozen, mix in the fruits and serve.
To provide
¾ pound sugar, about 1½ glasses 2 lemons Orange-flower water, a spoonful in the supply list ½ small glass maraschino | ½ pear and ½ peach ¼ small pineapple and ½ bergamot pear ¼ glass cherries and ¼ glass raspberries 6 glasses salt, about 3 pounds, for freezing |
Historical editorial note: The method specifies half a small glass orange-flower water while the table gives one spoonful.
Original source: Read Russian recipe No. 1917. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.