Bisque Tortoni

Name: Bisque Tortoni
Ingredients: Three fourths cup sugar; one-half cup water; three eggs which have been whipped light; two teaspoonfuls vanilla; a little sherry wine (about two tablespoonfuls); one pint whipped cream; eight or ten stale macaroons

From Durham cook book ..., 1921

Recipe by Ethel C. Lipscomb.

Presented as published in 1921. 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

2070Calories

34 gProtein

214 gCarbs

119 gFat

Full nutrition (34 nutrients)

Calories2070 kcal

Protein34 g

Carbohydrates214 g

Fiber0 g

Sugars190 g

Total Fat119 g

Saturated Fat69 g

Monounsaturated Fat36 g

Polyunsaturated Fat6.7 g

Omega-30.1 g

Cholesterol914 mg

Sodium259 mg

Potassium940 mg

Calcium566 mg

Iron3 mg

Magnesium75 mg

Phosphorus717 mg

Zinc3.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4.9 mcg

Vitamin C0 mg

Vitamin A1121 mcg

Vitamin E4.6 mg

Vitamin K9.4 mcg

Vitamin B60.4 mg

Vitamin B122.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)0.5 mg

Folate85 mcg

Choline520 mg

Caffeine0 mg

Water546 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 47. The excerpt below is the record exactly as published.

BISQUE TORTONI. Three fourths cup sugar, one-half cup water, boil until it spins a thread; take from stove and stir slowly in three eggs which have been whipped light. Beat until perfectly cold, flavor with two teaspoonfuls vanilla or a little sherry wine (about two tablespoonfuls.) Beat into this one pint whipped cream

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