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Capon a la Napolitaine
From Practical household cookery, 1891
Serves 6
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
310Calories
12 gProtein
57 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories310 kcal
Protein12 g
Carbohydrates57 g
Fiber2.4 g
Sugars2 g
Total Fat9 g
Saturated Fat1.1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol24 mg
Sodium90 mg
Potassium188 mg
Calcium59 mg
Iron1.1 mg
Magnesium43 mg
Phosphorus182 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A12 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate14 mcg
Choline0.7 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 136. The excerpt below is the record exactly as published.
CAPON A LA NAPOLITAINE. Boil for fifteen minutes one pound of macaroni^ then strain the water through a colander, cut the macaroni in three-inch lengths, and put them in a stewpan with an ounce and a half of fresh butter and one ounca of grated parmesan cheese. Toss up the contents over the fire for a few minutes and draw it away. Meanwhile have a nico capon
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