Skip to main content

Neapolitan Paste

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Vanilla and cream are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 12,301 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓

Neapolitan Paste

Ingredients

Directions

  1. Prepare the custard and divide it into three parts.

  2. Add a few drops of carmine to one part and vanilla essence to another.

  3. Whip the cream slightly and divide it into three equal portions.

  4. Mix one portion of cream into each custard preparation.

  5. Freeze each mixture separately.

  6. Pack the frozen mixtures in layers in a suitable mold.

  7. Cover the mold and pack it in salt and ice for about 2 hours.

  8. Serve by cutting into slices.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vanilla + creamtop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Vanilla and cream barely smell alike, yet cooks put them together in 12,301 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

You might also like

Vanilla Ice CreamVanilla Ice Cream108 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipes