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Ice-Cream, No. 2 (Neapolitan Ice-Cream)
From Mrs. Lincoln's Boston cook book, 1884
Serves 5
The custard, when made with cream instead of milk, makes the richest kind of ice-cream.
Presented as published in 1884. 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
679Calories
16 gProtein
53 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories679 kcal
Protein16 g
Carbohydrates53 g
Fiber0 g
Sugars50 g
Total Fat45 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol343 mg
Sodium179 mg
Potassium467 mg
Calcium331 mg
Iron1.1 mg
Magnesium36 mg
Phosphorus369 mg
Zinc1.8 mg
Copper0 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K2.4 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate28 mcg
Choline211 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 213. The excerpt below is the record exactly as published.
Ice-Cream, No. 2 (Neapolitan Ice-Cream). 1 quart milk. (6 or 8 eggs yolks). 1 cup sugar. 1 pint to 1 quart cream. Sugar to taste. Flavoring
Cook this with the app: pantry check, scaling, and the assistant.