Gelatto Napoletano
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 164. The excerpt below is the record exactly as published.
Gelatto Napoletano. (Neapolitan Ice). Make one pint of vanilla cream ice, one pint of pistachio cream ice, and one pint of raspberry water ice. Take a long brick-form mould holding three pints
Cook this with the app: pantry check, scaling, and the assistant.