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Neapolitan Cream
From Scientific cooking with scientific methods, 1911
Serves 4
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
Nutrition per serving
43Calories
0 gProtein
0 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories43 kcal
Protein0.3 g
Carbohydrates0.5 g
Fiber0 g
Sugars0 g
Total Fat4.5 g
Saturated Fat2.6 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0 g
Cholesterol13 mg
Sodium2.8 mg
Potassium12 mg
Calcium7.8 mg
Iron0 mg
Magnesium0.8 mg
Phosphorus7.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 115. The excerpt below is the record exactly as published.
Neapolitan Cream. Two kinds of cream and a water ice
Cook this with the app: pantry check, scaling, and the assistant.