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Biscuit Tortoni
From Scientific cooking with scientific methods, 1911
Serves 8
Presented as published in 1911. 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
472Calories
2 gProtein
19 gCarbs
42 gFat
Full nutrition (31 nutrients)
Calories472 kcal
Protein2.4 g
Carbohydrates19 g
Fiber0 g
Sugars13 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium26 mg
Potassium127 mg
Calcium73 mg
Iron0 mg
Magnesium8.3 mg
Phosphorus68 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Caffeine0 mg
Water79 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 117. The excerpt below is the record exactly as published.
Biscuit Tortoni. 2 cups thin cream. % cup sherry wine. % cup sugar. 1 pint whipping cream. 1 cup dried and crushed macaroons
Cook this with the app: pantry check, scaling, and the assistant.