Neapolitan Ice Cream
From French dishes for American tables, 1886
Presented as published in 1886. 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
247Calories
2 gProtein
30 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories247 kcal
Protein2.1 g
Carbohydrates30 g
Fiber3 g
Sugars24 g
Total Fat13 g
Saturated Fat7.9 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol3.4 mg
Sodium14 mg
Potassium242 mg
Calcium24 mg
Iron3.5 mg
Magnesium62 mg
Phosphorus88 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C7.6 mg
Vitamin A1.2 mcg
Vitamin E0.2 mg
Vitamin K3.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline0 mg
Caffeine18 mg
Water27 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 94. The excerpt below is the record exactly as published.
Neapolitan Ice Cream. Prepare a mixt- ure as for vanilla ice cream (Art. 586). Let it be- come cold, put it in the freezer, and, when not quite frozen, take out one third of it, stirring into it rapidly about an ounce and a half of chocolate, which you have previously melted. Put it into a mold, which place in a large bowl, and surround the mold with cracked ice, and about two handfuls of rock salt. When the ice cream is sufficiently stiff DESSERTS AND CAKES. 205 to support another layer on top, take out the half of that which is in the freezer, place it in your mold on top of the chocolate ice cream. Then mix with the remaining portion of ice cream not quite a gill of strawberry juice
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