Biscuit Tortoni

Ingredients

• a generous gallon of whipped and drained 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 table-spoonfuls of sherry
• two of candied cherries
• one-eighth of a teaspoonful of almond extract

Method

1. 1

   Boil the sugar and water together for twenty minutes.

2. 2

   Beat the yolks of the eggs and stir them into the hot syrup.

3. 3

   Cook for five minutes in boiling water, beating all the while.

4. 4

   Set aside to cool.

5. 5

   Chop the macaroons and almonds with the cherries until fine.

6. 6

   Add the wine and almond extract to the cooled egg mixture, then gently stir into the whipped cream along with the chopped fruit and macaroons.

7. 7

   Pack into a gallon mould or freezer in salt and ice, cover, and set away for four to six hours.

8. 8

   Serve with an iced sauce.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 360. The excerpt below is the record exactly as published.

Biscuit Tortoni. Use a generous gallon of whipped and drained cream, one cupful of powdered sugar, one of water, the yolks of five eggs, half a cupful of dried and powdered maca- roons, two table-spoonfuls of blanched and chopped almonds, four table-spoonfuls of sherry, two of candied cherries, and one-eighth of a teaspoonful of almond extract

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