Tortoni Biscuit

Ingredients

• a pint of rich cream
• the yolks of half a dozen eggs
• a cupful of granulated sugar
• a pinch of soda
• a gill of sherry or of maraschino

Method

1. 1

   Make a custard with cream, egg yolks, and sugar.

2. 2

   Add soda to cream before scalding.

3. 3

   Beat yolks until thick, then add sugar.

4. 4

   Stir into boiling cream, cool, add sherry or maraschino, and freeze.

5. 5

   Fold in whipped cream before serving.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 233. The excerpt below is the record exactly as published.

Tortoni Biscuit. — Make a custard of a pint of rich cream and the yolks of half a dozen eggs with a cupful of granulated sugar. Add a pinch of soda to the cream before putting it on to scald, and have the yolks of the eggs beaten until very thick before adding the sugar, after which beat five minutes longer. Now stir very slowly and cautiously into the boiling cream. Set the custard aside until cold, when you may stir into it a gill of sherry or of maraschino

Cook this with the app: pantry check, scaling, and the assistant.