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Biscuit Tortoni II
From Boston Cooking-School cook book, 1896
Serves 7
Presented as published in 1896. 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
489Calories
3 gProtein
13 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories489 kcal
Protein2.7 g
Carbohydrates13 g
Fiber0 g
Sugars7.2 g
Total Fat48 g
Saturated Fat27 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat0 g
Cholesterol138 mg
Sodium54 mg
Potassium134 mg
Calcium82 mg
Iron0 mg
Magnesium8.4 mg
Phosphorus77 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0.2 mg
Caffeine0 mg
Water81 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 245. The excerpt below is the record exactly as published.
BISCUIT TORTONI I Flavor Vanilla Mousse with sherry. Add 4% cup dried maca- roons, finely crushed. Mixture may be packed in paper cups, tops sprinkled with powdered macaroons, and cups set in tray of refrigerator to freeze. BISCUIT TORTONI IT. 1 cup dried macaroons, finely crushed V4 cup sugar 2 cups thin cream ¥g cup sherry 1 pint heavy cream Soak macaroons in thin cream 1 hour, add sugar and sherry, and freeze to a mush; then add heavy cream beaten stiff. Mold and freeze.* CHANTILLY MOUSSE Add one cup meringues, broken in pieces, to Vanilla Mousse mixture. Freeze.* CHESTNUT MOUSSE Add % cup marrons, broken in pieces, to Vanilla Mousse mixture. * General Directions for Freezing, pp. 577, 578. 592 THRE BOSTON GOOKING-SCHOOL COOK BOOK CHOCOLATE MOUSSE 2 squares unsweetened chocolate 34 cup suger i cup milk 1 teaspoon vanilla i teaspoon granulated gelatine 2 caps whipping cream Scald milk with chocolate, 14 cup sugar
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