Bisque Tortoni
From Kirmess cook book, 1907
Serves 3
Presented as published in 1907. 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
As published
This recipe was extracted from Kirmess cook book (1907), page 168. The excerpt below is the record exactly as published.
BISQUE TORTONI. Miss Gertrude Lyman. Three-fourths of a cup of granulated sugar, three- fourths of a cup of water, three eggs, two teaspoons of vanilla, one pint of cream, one dozen stale macaroons
Cook this with the app: pantry check, scaling, and the assistant.