vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Tortoni Ice Cream
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
This cream may be served in paper cases.
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
854Calories
8 gProtein
39 gCarbs
75 gFat
Full nutrition (34 nutrients)
Calories854 kcal
Protein7.8 g
Carbohydrates39 g
Fiber2 g
Sugars28 g
Total Fat75 g
Saturated Fat41 g
Monounsaturated Fat18 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol193 mg
Sodium66 mg
Potassium279 mg
Calcium146 mg
Iron0.5 mg
Magnesium45 mg
Phosphorus169 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.9 mg
Vitamin K4.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate5.3 mcg
Choline6.9 mg
Caffeine0 mg
Water121 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 100. The excerpt below is the record exactly as published.
TORTONI ICE CREAM. Add to one gallon of Philadelphia or French Ice Cream, after it is frozen, an Italian Meringue made from one-half pint of whites of eggs and one pound of sugar made into syrup. Beat the meringue cold on ice, and add eight ounces of browned and sifted almonds and eight ounces of macaroons
Cook this with the app: pantry check, scaling, and the assistant.