{"id":7750,"slug":"tutti-frutti-ice-cream-2","title":"TUTTI-FRUTTI ICE CREAM","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Three pints of cream","One pound of pulverized sugar","Yolks of nine eggs","One-half pound of crystallized fruit, peaches, apricots, cherries, citron, etc., chopped very fine","A wineglass of pale sherry","The juice of an orange or lemon"],"ingredients_norm":["cream","powdered sugar","egg yolk","crystallized fruit peaches apricots cherries citron etc","pale sherry","juice of orange or lemon"],"steps":["Take three pints of cream, one pound of pulverized sugar and the yolks of nine eggs.","Prepare just like the other creams.","When half frozen add one-half pound of crystallized fruit, peaches, apricots, cherries, citron, etc., chopped very fine.","Put in also a wineglass of pale sherry and the juice of an orange or lemon.","Finish freezing."],"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/12350","source_ref":"pg:12350:w92:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"9aeb74033b53049409d71d8eb157ec753f17cf08d8f57c5d2eec03fd8e468ed7","created_at":"2026-08-02T17:05:10Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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-2"}