vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Napolitaine Ice Cream
From The complete cook book, 1900
Serves 5
Presented as published in 1900. 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
413Calories
6 gProtein
47 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories413 kcal
Protein6.3 g
Carbohydrates47 g
Fiber0.8 g
Sugars19 g
Total Fat23 g
Saturated Fat15 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat0.6 g
Cholesterol113 mg
Sodium2056 mg
Potassium325 mg
Calcium226 mg
Iron0.5 mg
Magnesium24 mg
Phosphorus192 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C7.2 mg
Vitamin A260 mcg
Vitamin E0.5 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate19 mcg
Choline24 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 124. The excerpt below is the record exactly as published.
NAPOLITAINE ICE CREAM. Take a pint each of vanilla and strawberry ice cream and a pint of raspberry water ice, or other fruit ice if preferred. Take a brick form holding three pints, put at the bottom of this the raspberry water ice, arrange the vanilla ice cream on top, and fill up with the straw- berry; then cover tightly. Take a pail with broken ice mixed with rock salt
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