A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

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Entry from May 31, 2019
Neapolitan Ice (Neapolitan Ice Cream)

Neapolitan ice cream usually consists on three blocks of vanilla, chocolate and strawberry ice cream, combined together. “Neapolitan Ices” was printed in The Times (London, UK) on April 12, 1849.

“Neapolitan ice cram” was printed in the Springfield (MA) Daily Republican on June 15, 1864, and the Brooklyn (NY) Daily Eagle on May 29, 1866. “The Neapolitan Ice Cream and Water Ices” was printed in The Evening Telegraph (Philadelphia, PA) on May 4, 1869.

Wikipedia: Neapolitan ice cream
Neapolitan ice cream, sometimes known as harlequin ice cream, is a flavor composed of three separate blocks of vanilla, chocolate, and strawberry ice cream arranged side by side in the same container, usually without any packaging in between.

Neapolitan ice cream was named in the late 19th century as a reflection of its presumed origins in the cuisine of the Italian city of Naples, and the many Neapolitan immigrants who brought their expertise in frozen desserts with them to the United States. Spumone was introduced to the United States in the 1870s as Neapolitan-style ice cream. Early recipes used a variety of flavors; however, the number of three molded together was a common denominator, to resemble the Italian flag (cf. insalata tricolore). More than likely, chocolate, vanilla, and strawberry became the standard for the reason that they were the most popular flavors in the United States at the time of introduction.

It is the first type of ice cream to combine three flavors. The first recorded recipe was created by head chef of the royal Prussian household Louis Ferdinand Jungius in 1839, who dedicated the recipe to Fürst Pückler.

Ice Cream History
History of Neapolitan Ice Cream
After Gelato conquered Italy and Europe between 15th and 18th century, fashion changes of 19th century brought the daunting task to Italian ice cream makers – how to reinvent ice cream into totally new form factor. Their solution was simple one - create one ice cream which will combine multiple flavors in one single and easy to produce, transport, and serve package. Their invention was Neapolitan ice cream, which received much attention after it was released to public in early 19th century, most notably by Italian ice cream maker named Giuseppe Tortoni who lived in Paris.

Neapolitan ice cream is made in form of one block, which is separated into three distinct flavors – most commonly vanilla, chocolate and strawberry.

(Oxford English Dictionary)
Neapolitan ice n. = Neapolitan ice cream n.
1867 Harper’s Mag. Dec. 75/1 The most delicate wines, the finest Neapolitan ices, were brought to them after each dance.
1933 A. Huxley Let. 29 Apr. (1969) 369 Mexico was..very curious. Such a strange Neapolitan ice, with its layers of Indian, mestizo, white.
Neapolitan ice cream n. ice cream made in layers of different colours and flavours; also in extended use.
1868 E. S. Colton (Printed Ephemera Coll., Libr. of Congress) (title) Neapolitan ice cream… The subscriber takes this method to inform the lovers of rare confectionary, that he is manufacturing an entire new article o[f] ice cream, which far surpasses anything in that line ever offered in this city.
1895 ‘M. Ronald’ Cent. Cook Bk. xxii. 498 Neapolitan ice-cream. This cream is molded in brick form in three layers of different flavors and colors.
1911 F. M. Farmer Catering for Special Occasions x. 220 Neapolitan ice cream. Pack orange ice cream and chocolate ice cream in layers of equal depth in a brick mold.

12 April 1849, The Times (London, UK), pg. 10, col. 5 ad:
NEAPOLITAN ICES—These are frozen by machines, and will be found rich in fruit, and of that smooth butter-like consistence so desirable in dessert and evening ices. They are sent out at 5s. per quart, and can at any time be tasted at 6d. per glass.—At E. HEWITT’S, confectioner, 188 Regent street.

3 December 1863, New York (NY) Herald, pg. 5, col. 5:
Mr. Webb’s Entertainment on the Italian Frigate.
There was Charlotte de Russe; there was Neapolitan ice, candied fruits, and countless indescribable dainties and delicacies.

15 June 1864, Springfield (MA) Daily Republican, pg. 8, col. 3 ad:
is the only place to get it, and it is nice—so they all say. Try it.

29 May 1866, Brooklyn (NY) Daily Eagle, pg. 2, col. 7 ad:
Chops, Steaks, Cutlets, &c., &c. Philadelphia and Neapolitan Ice Cream, Charlotte Russe Jellies, Fruits, &c., &c.

Chronicling America
10 July 1867, The Daily Phoenix (Columbia, SC), pg. 2, col. 5 ad:
(McKenzie’s Ice Cream Garden.—ed.)

8 June 1868, Brooklyn (NY) Daily Times, pg. 2, col. 7 ad:
constantly on hand.
(Browne’s Saloon, 31 Fourth Street.—ed.)

Chronicling America
1 May 1869, The Evening Telegraph (Philadelphia, PA), pg. 8, col. 4:
This celebrated Brick Ice Cream and Water Ice can be carried in a paper to any part of the city, as you would candy.

Google Books
The Confectioners’ Hand-book and Practical Guide to the Art of Sugar Boiling
By E. Skuse
London, UK: Hunt and Co., printers
Pg. 99:
Mix with one pint of water the yolks of 14 eggs and two glasses of Maraschino, add sugar to taste, place the whole in a pan, put it on a slow fire and keep it whisked all the time. When almost to the boil lift it off the fire and keep it well whisked until it foams, then pour it into a Neapolitan ice box (see illustration) ; place the box in a tub surrounded with small pieces of ice, well mixed with salt, for four or five hours or till required.

Google Books
The Chicago Herald Cooking School:
A Professional Cook’s Book for Household Use

By Jessup Whitehead
Chicago, IL: Published by author
Pg. 54:
266— Neapolitan Ice Cream, or Glace Napolltalne.
Three different colored ices placed in layers in a brick-shaped mold, and frozen solid enough to be cut in slices.

Neapolitan molds can be bought at the house furnishing stores.

Google Books
The Dixie Cook-book
By Estelle Woods Wilcox
Atlanta, GA: L. A. Clarkson & Co.
Pg. 378:
NEAPOLITAN ICE CREAM. — Three different colored ices placed in layers in a brick-shaped mold and frozen solid enough to be cut in slices. Neapolitan molds can be bought at the house-furnishing stores. They are of about the size and shape of a cigar box; but top and bottom can be taken off ; some have the top lid stamped in a fruit shape like a jelly mold. There is no particular rule as to what kind of ices shall Be used; there may be caramel ice cream, which is brown, or chocolate, coffee or burnt almond, or white pure cream or yellow custard, with a pink, red or purple fruit ice for the middle layer. Make the yellow boiled custard: one quart of thin cream, twelve ounces of sugar, twelve yolks of eggs, vanilla bean or extract to flavor. Boil the cream with the sugar and a vanilla bean in it. Beat the yolks light and pour the boiling cream to them. Set on the fire again for a minute. This yellow custard will not become frothy, rich and light in the freezer if cooked much, but should be taken off and strained as soon as slightly thickened. Set the freezer containing it in its tub and pack with ice pounded fine and mixed with one-fifth as much coarse salt. Turn the freezer, and when the contents is nearly frozen, if a common freezer is used, take off the lid and beat up the cream with paddle or spoon. Also make the white ice cream: one quart of cream, twelve ounces of sugar, flavoring extract; mix, whip the cream partly to froth, pour into a freezer that will hold twice as much, freeze it quickly, and if in a common freezer turned by hand beat it up light afterward, cover down and let freeze again.

OCLC WorldCat record
Washington’s birthday : St. Charles Hotel, New Orleans, February 22, 1904.
Author: St. Charles Hotel (New Orleans, La.)
Publisher: [New Orleans] : [The Hotel], [1904]
Edition/Format: Print book : English
Notes: Cover title.
Cover portrait of George Washington; illustration depicts headquarters at Valley Forge.
Menu: Bayou cook oysters, celery, sweet pickles, olives, clear green turtle, consomme deslignac, broiled Spanish mackerel a la maitre d’hotel, boiled red snapper: oyster sauce, sliced cucumbers, potatoes dauphine, boiled ham with turnips, timbales en duxelle, sweet breads, braised a la Rothschild, salmi of snipe, Windsor, pear fritters glace, Madeira sauce, roast ribs of beef au jus, roast turkey, stuffed with oysters, roast saddle of mutton, currant jelly, boiled new potatoes, green peas, stuffed cabbage, boiled rice, baked sweet potatoes, Roman punch, roast mallard duck, fried hominy, combination salad, imperial steam pudding, cream sauce, apple pie, pumpkin pie, meringue custard pie, brandy jelly, Charlotte Russe, assorted cakes, Neapolitan ice cream, fruits, nuts, raisins, mixed candies, Roquefort, Swiss, American cheese, water crackers, coffee.

OCLC WorldCat record
New Year’s Eve Menu, Hotel Vendome, 1927
Author: Harris, Jerry
Publisher: History San Jose 1927
Edition/Format: Downloadable archival material : English
On front of menu: Artist’s color rendition of a very young child (naked except for shoes and socks) standing on a circular rug. Written below drawing: “I’ve laid aside most everything to wish you a Happy New Year.” A pale blue sash is an accessory to the menu. Inside menu: “$5.00 per Cover. Menu—New Year’s Eve—Fruit cocktail - Celery - Olives - Gherkins - Cream of Asparagus - Fresh Lobster a la Newburg - Roast stuffed squab chicken - Mashed potatoes - Garden peas - Artichoke with Thousand Island dressing - Neapolitan ice cream, fruit cake - Camembert cheese, toasted crackers - Assorted fruits, nuts and raisins - Demi tasse.” After menu: “Hotel Vendome, Jerry Harris, Manager. San Jose, California. Thank you for your patronage. The thirty-first day of December, nineteen hundred and twenty-seven.”

OCLC WorldCat record
Neapolitan ice,
Author: Renée Haynes
Publisher: New York, L. MacVeagh, The Dial Press, 1929.
Edition/Format: Print book : Fiction : English

OCLC WorldCat record
When in London, It’s a Burger and Neapolitan Ice Cream for You : Rejoinder to “Identifying Research Topic Development in Business and Management Education Research Using Legitimation Code Theory”
Author: George A. Hrivnak Affiliation: Bond University, The Gold Coast, Queensland, Australia; Amy L. Kenworthy Affiliation: Bond University, The Gold Coast, Queensland, Australia
Edition/Format: Article Article
Publication: Journal of Management Education, v40 n6 (12/2016): 732-739

Posted by Barry Popik
New York CityFood/Drink • Friday, May 31, 2019 • Permalink