{"id":4808,"slug":"neapolitan-ice-cream","title":"Neapolitan ice cream","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three layers of different ices, such as pistache, vanilla and strawberry ice cream, or lemon water ice, strawberry and pistache, or chocolate, ice cream","ice and salt"],"ingredients_norm":["layers of different ices such as pistache vanilla and strawberry ice cream or lemon water ice strawberry and pistache or chocolate ice cream","ice and salt"],"steps":["Fill a brick-shaped mould with three layers of different ices.","Cover mould well, and pack in ice and salt, and let stand for an hour.","To serve, dip the mould in warm water and remove the ice cream.","Cut in slices about one inch thick, and crossways of the brick, to show the different colors."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w36:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3a8c3c7daeb7ed62ff199e06cb32c2c1b76b7a27e0b6af4cf17f64865385efed","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/neapolitan-ice-cream"}