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Biscuit Tortoni
From How we cook in Tennessee .., 1906
Serves 20
Serve with an iced sauce.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
558Calories
8 gProtein
31 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories558 kcal
Protein8.2 g
Carbohydrates31 g
Fiber0.1 g
Sugars22 g
Total Fat46 g
Saturated Fat26 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol142 mg
Sodium35 mg
Potassium285 mg
Calcium192 mg
Iron0.1 mg
Magnesium23 mg
Phosphorus171 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A352 mcg
Vitamin E2.1 mg
Vitamin K3.6 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate6 mcg
Choline32 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 134. The excerpt below is the record exactly as published.
Biscuit Tortoni. — Use a generous gallon of whipped cream, one cupful of powdered sugar, one of water, the yolks of five eggs, half a cupful of dried and powdered macaroons, two table- spoonfuls of blanched and chopped almonds, four tablespoon- fuls of sherry, two of candied cherries and one-eighth of a tea- spoon of almond extract
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