Tortoni Glace
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 4
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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 111. The excerpt below is the record exactly as published.
TORTONI GLACfe. Prepare the Biscuit Glace or the Italian Glac^; flavor vanilla, and incorporate two ounces of crushed macaroons soaked in maraschino, and two ounces of browned and crushed almonds
Cook this with the app: pantry check, scaling, and the assistant.