{"id":4777,"slug":"biscuit-tortoni","title":"Biscuit Tortoni","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["biscuit glacé (as prepared)","a pony of good maraschino","two ounces of macaroon crumbs","dry macaroons","round paper cases"],"ingredients_norm":["biscuit glace","pony of good maraschino","macaroon crumb","dry macaroon","round paper cas"],"steps":["Same as biscuit glacé, with the addition of a pony of good maraschino and two ounces of macaroon crumbs.","To make the crumbs, crush some dry macaroons and pass through a sieve or colander.","Put in round paper cases, filling above the edge, and allow to set in ice box for several hours until frozen.","Dip the top of the biscuit in macaroon crumbs before serving."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w34:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"e67cef13d19eb548d6346691e0113c9e9c787c2955afab72e2cd84e1db1f7630","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/biscuit-tortoni"}