Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 drops essence of vanilla
- a handful of salt on the ice while freezing
- 1 cream ices* neapolitan ices are made by preparing different kinds of ices
- 8 yolks
- 8 eggs
- four hoys till wanted
- 3 eggs
- 1 part salt
- 3 parts ice
- salt
Directions
Cream Ices*
Neapolitan ices are made by preparing different kinds of ices and moulding them together. Boil i lb. good rice in i pint milk until quite soft, add i pint cream and stick of vanilla ; boil one minute and let cool ; then drain off the thin part, put 8 yolks with it, stir with a wooden spoon over the fire until it thickens, it must not boil, let it cool, and then add i pint double whipped cream ; mix, and put one-third of this with the rice that was left in the pot ; take out the vanilla and freeze this as usual. When nicely frozen and smooth, put this into Neapolitan moulds ; these are very small moulds that open at the* side; place these in the ice pail, packed up with ice until required ; then dish them up with the remainder of the cream that was left.
Yolks of 8 eggs, small glass cold water, gill of maraschino (liqueur) ; mix these together, and add syrup sufficient to make it sweet — a nice piquant sweetness that you like to taste twice. Place this in stewpan on the fire, and whisk it until it comes to a thick cream-like appearance ; don't let it boil ; take it off the fire, give it five minutes' brisk whipping with the whisk ; when very light put it into the freezer, cover with a cloth, let it cfcol, then stand the freezer in ice for three or four hoys till wanted. When frozen some of this can be mixed with other ice, take it carefully out of the middle, and put in the place you have taken it from an ice of different flavour and colour.
i pint cream, 3 eggs, £ lb* sugar, 6 drops essence of vanilla ; break the yolks up slightly, put the sugar in, beat them a little till smooth, whisk the whites separately to a froth, then add them to the yolk and Sugar ; now mix this with the cream and flavouring, whisk, place akpgether in the pan and simmer as before*, when ready rub mrough hair sieve, allow to cool, then freeze it in the usual manner by taking the chilled cream, put in a freezer, cover, put the freezer in the freezing tub, well pack round with 1 part salt, 3 parts ice, occasionally sprinkle a handful of salt on the ice while freezing, give a few turns and work it down smooth with the spattle ; then turn until the cream is frozen even and smooth all through. If the ice is sloppy, draw some water off, re-pack- with fresh ice and salt, cover up well ; then put a blanket or cloth that has been wetted with the salt ice water you have drawn off, all round it, and leave about two hours to perfect. If to be sold in moulds, and of different colours, lay layer upon layer, fill them quite full, pressing the cream into all
Neapolitan (2).
Neapolitan (3).