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Biscuit Tortoni (Macaroon Mousse)
From The art of German cooking and baking, 1922
Serves 6
Quantity for 6 persons.
Presented as published in 1922. 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
360Calories
9 gProtein
32 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories360 kcal
Protein8.8 g
Carbohydrates32 g
Fiber0 g
Sugars28 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol245 mg
Sodium78 mg
Potassium185 mg
Calcium107 mg
Iron0.9 mg
Magnesium15 mg
Phosphorus169 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A227 mcg
Vitamin E1 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate26 mcg
Choline160 mg
Caffeine0 mg
Water86 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 123. The excerpt below is the record exactly as published.
BISCUIT TORTONI. MACAROON MOUSSE. Quantity for 6 Persons. 6 eggs 1 cup of grated macaroons 1 cup of powdered sugar 1 tsp. vanilla 1 pt. whipped cream
Cook this with the app: pantry check, scaling, and the assistant.