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Biscuit Tortoni
From Atlanta women's club cook book, 1921
Serves 6
Mrs. P. V. Oswald
Presented as published in 1921. 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
357Calories
5 gProtein
48 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories357 kcal
Protein4.8 g
Carbohydrates48 g
Fiber2.6 g
Sugars40 g
Total Fat15 g
Saturated Fat12 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol97 mg
Sodium158 mg
Potassium116 mg
Calcium20 mg
Iron0.9 mg
Magnesium19 mg
Phosphorus87 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.4 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate14 mcg
Choline79 mg
Caffeine7.9 mg
Water49 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 94. The excerpt below is the record exactly as published.
BISCUIT TORTONI. % cup sugar. 3 eggs well beaten. % cup water or coffee. 12 macaroons well browned. 1 pt. heavy cream, whipped. Almond flavoring
Cook this with the app: pantry check, scaling, and the assistant.