Several varieties of fruits, peeled and stones removed
1/5 of weight of peeled fruits of powdered sugar
One lemon
Ice for packing mixture

"To make this ice a special ice cream old is necessary, or a tin receptacle that can be closed hermetically. Take several varieties of fruits of the season, ripe and of good quality, that is to say, strawberries, cherries, plums, apricots, a big peach, a good sized pear, a piece of good cantaloupe. Peel, skin and remove stones and cores of all these fruits. Then cut them into very thin slices, throwing away the cores and stones. When the fruit is prepared in this manner, weigh it, and sprinkle over one fifth of its weight of powdered sugar, squeezing also one lemon. Mix everything and let the mixture rest for half an hour. Put a sheet of paper in the bottom of the mold that is to be filled with the fruit pressed together, close, and pack in salt and ice, keeping it for two hours or a little less. This is not the tutti frutti ice cream as is known in America, but a macedoine of fruits, that comes very pleasant to the taste in the summer months."

This recipe was taken from "The Italian Cook Book: the Art of Eating Well, Practical Recipes of the Italian Cuisine" by Mrs. Maria Gentile. It was published in the U.S. in 1919. For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi.

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