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Neapolitan Ice Cream (Vanilla)

Name: Neapolitan Ice Cream (Vanilla)
Yield: 10 servings
Ingredients: One-fourth box of Knox's Sparkling Gelatine; two quarts of milk; three yolks of eggs; three cups of sugar; one quart of cream; three whites of eggs; three tablespoonfuls of vanilla extract

From How we cook in Tennessee .., 1906

Serves 10

When frozen, remove the dasher, beat thoroughly and pack closely in the can or in ice cream mold.

Presented as published in 1906. 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

727Calories

13 gProtein

73 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories727 kcal

Protein13 g

Carbohydrates73 g

Fiber0 g

Sugars70 g

Total Fat43 g

Saturated Fat24 g

Monounsaturated Fat9.3 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol231 mg

Sodium138 mg

Potassium432 mg

Calcium315 mg

Iron0.6 mg

Magnesium33 mg

Phosphorus310 mg

Zinc1.4 mg

Copper0 mg

Manganese0 mg

Vitamin D2.5 mcg

Vitamin C0 mg

Vitamin A110 mcg

Vitamin E0.4 mg

Vitamin K2.3 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.3 mg

Folate14 mcg

Choline123 mg

Caffeine0 mg

Water251 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 126. The excerpt below is the record exactly as published.

Neapolitan Ice Cream (Vanilla). — One-fourth box of Knox's Sparkling Gelatine, two quarts of milk, three yolks of eggs, three cups of sugar, one quart of cream, three whites of eggs, three tablespoonfuls of vanilla extract

Cook this with the app: pantry check, scaling, and the assistant.