Bisque Tartoni
From Carolina cookery from Quaker kitchens, 1924
—Mrs. O. E. Mendenhall.
Presented as published in 1924. 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
2210Calories
29 gProtein
119 gCarbs
181 gFat
Full nutrition (34 nutrients)
Calories2210 kcal
Protein29 g
Carbohydrates119 g
Fiber0 g
Sugars101 g
Total Fat181 g
Saturated Fat100 g
Monounsaturated Fat40 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol1040 mg
Sodium313 mg
Potassium721 mg
Calcium374 mg
Iron2.7 mg
Magnesium50 mg
Phosphorus568 mg
Zinc3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K12 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.6 mg
Folate73 mcg
Choline444 mg
Caffeine47 mg
Water504 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 28. The excerpt below is the record exactly as published.
BISQUE TARTONI 3 eggs % cup of strong coffee % cup white sugar 1 pint of cream 1 dozen macaroons
Cook this with the app: pantry check, scaling, and the assistant.