Tutti Frutti Sherbet Food
TUTTI FRUTTI SHERBET
I have not made this yet but it sounds great! Found in the July 1911 issue of "Keith's Magazine on Home Building" published in Minneapolis, MN. From the Table Chat section, by Beatrice D'emo. Original text included in directions with my comments. Servings and cooking times are a guess.
Provided by flower7
Categories Frozen Desserts
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Tutti frutti ice cream is well known but tutti frutti sherbet is a novelty. To make it, simmer half a pound of pared and quartered peaches, sweetening them to taste. Rub them through a sieve, and also rub through the pulp of three bananas.
- Squeeze into this pulp the juice of three oranges and three lemons, or use the juice to force the pulp of the peaches and bananas through the sieve.
- Boil three cupfuls of granulated sugar with three cupfuls of water for twenty minutes, then strain into the fruit pulp. Let cool, then freeze as usual (I assume this means with an ice cream freezer).
- This makes a good refreshment for a midsummer evening party and is a sort of punch and ice combined.
Nutrition Facts : Calories 148, Fat 0.1, Sodium 1.7, Carbohydrate 38.2, Fiber 1.4, Sugar 35.1, Protein 0.6
TUTTI-FRUTTI
Red and green cherries make these treats look festive. Substitute any fruit in the amount that pleases your palate.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the butter, milk, almond extract and salt. Gradually stir in confectioners' sugar until a stiff dough is formed. , Turn onto a surface lightly dusted with confectioners' sugar. Knead 15-20 times or until mixture forms a smooth ball. Knead in candied fruit. Shape into 1-in. balls, then roll in almonds. Cover and refrigerate for 1 hour. , Store in an airtight container in the refrigerator.
Nutrition Facts :
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