vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Tortoni Cream
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 6
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
Nutrition per serving
196Calories
5 gProtein
16 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories196 kcal
Protein4.6 g
Carbohydrates16 g
Fiber3.3 g
Sugars9.4 g
Total Fat14 g
Saturated Fat4.5 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol0 mg
Sodium46 mg
Potassium162 mg
Calcium52 mg
Iron0.9 mg
Magnesium57 mg
Phosphorus104 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E4.9 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate8.9 mcg
Choline12 mg
Caffeine0 mg
Water3 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 82. The excerpt below is the record exactly as published.
TORTONI CREAM. CREME TORTONI A LA FRANCAIS. Add to the vanilla cream No. 624 four ounces of crushed and browned almonds
Cook this with the app: pantry check, scaling, and the assistant.