vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Glace Napolitaine
From The new century cookery book, 1901
Serves 6
Presented as published in 1901. 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
623Calories
16 gProtein
46 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories623 kcal
Protein16 g
Carbohydrates46 g
Fiber0.3 g
Sugars43 g
Total Fat42 g
Saturated Fat23 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol296 mg
Sodium1798 mg
Potassium539 mg
Calcium380 mg
Iron1.3 mg
Magnesium47 mg
Phosphorus399 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K2.4 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate24 mcg
Choline190 mg
Caffeine2 mg
Water303 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 484. The excerpt below is the record exactly as published.
Glace Napolitaine. — \ pint of strawberry or raspberry pulp, 1 oz. chocolate, 6 yolks of eggs, 1 teaspoonful vanilla essence, 3 pints milk, 1 pint cream, 6 oz. caster sugar, cochineal, crushed ice, and freezing salt
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