{"id":7751,"slug":"biscuit-tortoni-no-1","title":"BISCUIT TORTONI, No. 1","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["One-half cup of granulated sugar","One-fourth pound of stale macaroons, grated","One-half pint of heavy cream, whipped","Three eggs","Vanilla or sherry wine to taste"],"ingredients_norm":["granulated sugar","fourth pound of stale macaroon","heavy cream","egg","vanilla or sherry wine"],"steps":["Stir yolks of eggs until thick and add sugar and stir again.","Add whipped cream, and whipped whites of eggs, and grated macaroons; flavor to taste.","Put this all into freezer and pack outside with ice and salt alternately.","Do not turn.","Let stand five or six hours, adding ice from time to time.","When serving put grated macaroons on top."],"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/12350","source_ref":"pg:12350:w92:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e0086d784c96c38e3c081a397565207b23e82ff88aafb9ead6a744c2132d14d6","created_at":"2026-08-02T17:05:10Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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-no-1"}