Growing up in the 1990s, tutti frutti was omnipresent. In it, she mentions a recipe for a tutti frutti ice cream which combines the basic custard base with half a pound of crystallised peaches, apricots, cherries and limes or a quintessential tutti frutti mix. Among the earliest published recipes of a tutti frutti dessert is an ice cream published in the popular 19th Century American cookbook, Common Sense in The Household: A Manual of Practical Housewifery by Marion Harland. Tutti frutti went into a range of desserts, custards and was even eaten as a side with roast meats. Dating back to the 19th Century, the Western version was a combination of chopped fruits-fresh or dried-soaked either in a sugar- or alcohol-based syrup. The Indian tutti frutti bears little resemblance to its European counterpart. Photo:Subodh Sathe / Alamy Stock Photo The story of tutti frutti In the 1990s, tutti frutti was sold in neighbourhood shops across India.
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