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.
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. Boil sugar and water xmtil it hairs. Beat the whites to a stiff froth. Beat yolks and add them to whites. Pour the S3rrup slowly into the beaten eggs and beat until cold. Whip the cream and add the vanilla. When the egg mixture is cold, add the whipped cream, a tea- spoonful at a time. Place in quart mould, slightly greased. Boll macaroons to a paste and sprinkle thick- ly over the bottom of mould. Put in ingredients. Put 394 KIRMESS COOK BOOK. on a layer of oiled paper and then cover. Buiy in equal parts of ice and coarse salt for five hours. This serves eleven persons. TORTONI. Miss Beatrice Stoats. One pint of cream^ three eggs, three-fourths cnp sugar, six stale macaroons. Beat the cream, then add the eggs and sugar and spoonful of vanilla
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