Rum Tutti Frutti

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (7)

one quart of rum ↝ Rum [Liquor and cocktails]
three pounds powdered sugar ↝ Sugars, powdered [Sweets]
three pounds of strawberries ↝ Strawberries, raw [Fruits and Fruit Juices]
three pounds more sugar ↝ Sugar, NFS [Sugars and honey]
three pounds raspberries ↝ Raspberries, raw [Fruits and Fruit Juices]
three pounds sugar ↝ Sugar, NFS [Sugars and honey]
apricots, peaches, plums, etc., always with an equal quantity of sugar ↝ Apricots, raw [Fruits and Fruit Juices]

Instructions (8)

Put one quart of rum and three pounds powdered sugar in a large jar which has an air-tight cover or cork.
Leave for a week. Stir well.
Put into the jar three pounds of strawberries and three pounds more sugar. Stir occasionally.
After another week add three pounds raspberries and three pounds sugar. Stir every day.
Again, after an interval, add apricots, peaches, plums, etc., always with an equal quantity of sugar.
The jar must be kept air-tight and should be kept in a cool dry place.
When it is full, put it away for several weeks.
Then mix thoroughly and serve with whipped cream.

Original Text

*Rum Tutti Frutti

Put one quart of rum and three pounds powdered sugar in a large jar which has an air-tight cover or cork. Leave for a week. Stir well. Put into the jar three pounds of strawberries and three pounds more sugar. Stir occasionally. After another week add three pounds raspberries and three pounds sugar. Stir every day. Again, after an interval, add apricots, peaches, plums, etc., always with an equal quantity of sugar. The jar must be kept air-tight and should be kept in a cool dry place. When it is full, put it away for several weeks. Then mix thoroughly and serve with whipped cream.

Notes

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