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Biscuit Tortoni
From The Twin-city housewife, 1920
Serves 8
Presented as published in 1920. 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
455Calories
2 gProtein
18 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories455 kcal
Protein2.4 g
Carbohydrates18 g
Fiber0 g
Sugars13 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium85 mg
Potassium122 mg
Calcium73 mg
Iron0 mg
Magnesium8 mg
Phosphorus68 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
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
Folate0.1 mcg
Choline0.5 mg
Caffeine0 mg
Water77 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 50. The excerpt below is the record exactly as published.
Biscuit Tortoni One cup finely crushed dried macaroons soaked in two cups thin cream for one hour. To this add one-half cup sugar, and one-third cup sherry and freeze to a mush. Whip one pint of heavy cream
Cook this with the app: pantry check, scaling, and the assistant.