{"id":4479,"slug":"tutti-frutti-ice-cream","title":"Tutti frutti ice cream","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-quarter of a pound of chopped candied mixed fruit","a pony of maraschino","one quart of vanilla ice cream","a little raspberry water ice","candied cherries and angelica"],"ingredients_norm":["candied mixed fruit","pony of maraschino","vanilla ice cream","little raspberry water ice","candied cherries and angelica"],"steps":["Macerate one-quarter of a pound of chopped candied mixed fruit in a pony of maraschino.","Mix thoroughly with one quart of vanilla ice cream.","Put in the bottom of a mould a little raspberry water ice, and fill to the top with the ice cream and fruit.","Pack in ice and rock salt, and leave for about an hour and a half.","Turn out on platter and decorate with candied cherries and angelica."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w14:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"be3b63d711d3512bc951b8a89ab1a3f799867227391a343a9a2c1ddff300600a","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/tutti-frutti-ice-cream"}