Neapolitan ice cream

History

Neapolitan ice cream was the first ice cream recipe to combine three flavors. As of 2020, the origins of the recipe are unclear.

In 1839, head chef of the royal Prussian household Louis Ferdinand Jungius published a layered fruit-flavored ice cream recipe named after the Bad Muskau nobleman Fürst Pückler, suggesting strawberries, raspberries, Reine Claude greengages, red and black cherries, and apricots, adding that with liqueurs and maraschino it could be incorporated with caramel, rose liqueur and coffee layers In 1862, he suggested apricots, quinces, raspberries and strawberries. In 1903, an illustration shows three layers colored top to bottom white, red and brown, as well as the Kaffee König original recipe in Bad Muskau with respectively coco with maraschino, strawberries and chocolate flavors, all also containing macaroon pieces with maraschino, in 1920.

The English-language name of Neapolitan arose in the late 19th century due to confusion about its origin given Italy's reputation for ice cream or because its colors—originally green (pistachio), white (vanilla) and red (cherry)—matched those of the Italian flag. Early recipes featured a variety of flavors, but the combination of chocolate, vanilla, and strawberry became the standard, likely because these were the most popular flavors in the United States at the time of its introduction.

Quotes from food historians

Neapolitan ice-cream makers were famous in Paris at the beginning of the 19th century, especially Tortoni, creator of numerous ice-cream cakes.|Jenifer Harvey Lang, Larousse Gastronomique}}

Eighteenth century[...] confectioners' shops [were] very often run by [[Italian people

Italian]]s. Consequently ice creams were often called 'Italian ice creams' or 'Neapolitan ice creams' throughout the nineteenth century, and the purveying of such confections became associated with Italian immigrants.

Neapolitan ice cream, different flavoured layers [[Freezing

frozen]] together{{nbsp}}[...] [was] first being talked about in the 1870s.

...in a dress of pink and white [[pattern

stripe]]s, strongly resembling Neapolitan ice cream.

19th century descriptions

You must have a Neapolitan box for this ice and fill it up in three or four layers with different coloured and flavoured ice creams (a water ice may be used with the custards); for instance, lemon, vanilla, chocolate and pistachio. Mould in the patent ice cave for about 1½ to 2 hours, turn it out, cut it in slices, and arrange neatly on the dish, on a napkin or dish-paper.

These are prepared by putting ices of various kinds and colors into a [Mold (cooking implement)

mold]] known as a Neapolitan ice box, which, when set and turned out, is cut into slices suitable for serving. However small the pieces, the block should be cut so that each person gets some of each kind. They are generally laid on a [[lace]] paper on an ice plate. Four or five kinds are usually put in the mold, though three sorts will do. The following will serve as a guide in arranging: First, vanilla cream, then [[raspberry]] or [[cherry]] or [[Ribes

The Neapolitan Ice Spoon has a double use; ice bowl is for putting the mixture into the mold, and the handle is for leveling it. The boxes may be made of [tin, which is less expensive than pewter. They are generally sold small enough to make single ices, but these are much more troublesome to prepare. After filling the molds, if there is no cave, 'bed' the ice in the usual way.|"Neapolitan Icey Cones" (Lizzie Heritage, Cassell's New Universal Cookery Book, 1894)}}

Cake

In Australia, Neapolitan cake or marble cake is made with the same three colours of Neapolitan ice cream swirled through in a marble pattern, usually topped with pink icing.

References

Sources

References

1. (1929). "Mrs. Allen on Cooking, Menus, Service".
2. (17 September 2012). "We all scream for...". [[Tufts University]].
3. (2019-05-19). "The Classics: Neapolitan Ice Cream".
4. Schwachenwald, Freya. (2020-01-29). "Art, Nature, Ghosts, and Ice Cream: Transcultural Assemblages of Prince Hermann von Pückler-Muskau (1785–1871) and Machbuba/Ajiamé/Bilillee". [[Heidelberg University]].
5. Jungius, Louis Ferdinand. (1839). "Vollständige und umfassende theoretisch-praktische Anweisung der gesamten Kochkunst". G. Reimer.
6. Jungius, Louis Ferdinand. (1864). "Deutsches Kochbuch für bürgerliche Haushaltungen". E. H. Schroeder.
7. Krackhart, Carl. (1903). "Neues illustriertes Conditoreibuch: Ein praktisches Lehr- und Handbuch für Conditoren, Fein- und Pastetenbäcker, Lebküchner, Chocolade- und Liqueurfabrikanten, Köche, Gasthofbesitzer, sowie auch für jede Hausfrau". Heinrich Killinger.
8. Erler, Michael. (2024-08-11). "Fürst Pückler Eis". [[MDR Fernsehen]].
9. (2024-08-11). "Rezept: Fürst Pückler Eis". [[MDR Fernsehen]].
10. . ["Über uns"](http://www.kaffeekoenig.de/Ueber-uns/).
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12. "Brooklyn Morals.—Those Wax Figures.". University of Iowa Press.
13. Jeri Quinzio, Geraldine M. Quinzio. (5 May 2009). "books.google.ru "Of Sugar and Snow: A History of Ice Cream Making"". University of California Press.
14. Lang, Jenifer Harvey. (1988). "Larousse Gastronomique". Crown.
15. Mariani, John F.. (1999). "The Encyclopedia of American Food and Drink". Lebhar-Friedman.
16. Flexner, Stuart Berg. (1979). "I Hear America Talking". Simon & Schuster.
17. The New York Times. (1887). "Thespians on a Frolic". The New York Times.
18. Marshall, A. B.. (1885). "The Book of Ices".
19. Heritage, Lizzie. (1894). "Cassell's New Universal Cookery Book". Cassell and Company.
20. "Neapolitan cake".