Biscuit Tortoni

Name: Biscuit Tortoni
Ingredients: 1 cup milk; 1144 cups whipping cream; 3 egg yolks; lg teaspoon salt; 3%, cup sugar; % cup macaroons; 3 egg whites; 2 teaspoons vanilla

From The Wilson cook book, 1941

Do not stir in tray.

Presented as published in 1941. 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

4049Calories

27 gProtein

669 gCarbs

150 gFat

Full nutrition (34 nutrients)

Calories4049 kcal

Protein27 g

Carbohydrates669 g

Fiber3.3 g

Sugars644 g

Total Fat150 g

Saturated Fat89 g

Monounsaturated Fat29 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol391 mg

Sodium2662 mg

Potassium812 mg

Calcium526 mg

Iron0.9 mg

Magnesium72 mg

Phosphorus491 mg

Zinc2.4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.2 mg

Vitamin K9.1 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.7 mg

Folate2 mcg

Choline49 mg

Caffeine0 mg

Water509 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 49. The excerpt below is the record exactly as published.

Biscuit Tortoni 1 cup milk 1144 cups whipping cream 3 egg yolks lg teaspoon salt 3%, cup sugar % cup macaroons 3 egg whites 2 teaspoons vanilla

Cook this with the app: pantry check, scaling, and the assistant.