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Neapolitan Ice Cream No. 3

Name: Neapolitan Ice Cream No. 3
Yield: 3 servings
Ingredients: 1 pint of milk; the yolks of 2 eggs; 6 oz. of sugar; 1 tablespoon of arrowroot; 1 pint of whipped cream

From The household cook book, 1902

Serves 3

Presented as published in 1902. 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

766Calories

15 gProtein

84 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories766 kcal

Protein15 g

Carbohydrates84 g

Fiber0 g

Sugars77 g

Total Fat43 g

Saturated Fat26 g

Monounsaturated Fat12 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol262 mg

Sodium123 mg

Potassium532 mg

Calcium377 mg

Iron0.7 mg

Magnesium41 mg

Phosphorus372 mg

Zinc1.7 mg

Copper0 mg

Manganese0 mg

Vitamin D2.9 mcg

Vitamin C0 mg

Vitamin A399 mcg

Vitamin E1.4 mg

Vitamin K3.1 mcg

Vitamin B60.2 mg

Vitamin B121.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.3 mg

Folate29 mcg

Choline153 mg

Caffeine0 mg

Water266 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 324. The excerpt below is the record exactly as published.

NEAPOLITAN ICE CREAM No. 3.— Take 1 pint of milk, the yolks of 2 eggs, 6 oz. of sugar, and 1 tablespoon of arrowroot; scald until it thickens. When it is cool add 1 pint of whipped cream

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