Neapolitan Bread
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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
1182Calories
25 gProtein
132 gCarbs
66 gFat
Full nutrition (33 nutrients)
Calories1182 kcal
Protein25 g
Carbohydrates132 g
Fiber12 g
Sugars83 g
Total Fat66 g
Saturated Fat6.8 g
Monounsaturated Fat42 g
Polyunsaturated Fat14 g
Cholesterol26 mg
Sodium210 mg
Potassium770 mg
Calcium437 mg
Iron5.1 mg
Magnesium304 mg
Phosphorus638 mg
Zinc3.8 mg
Copper1.1 mg
Manganese2.2 mg
Vitamin D0.2 mcg
Vitamin C0.2 mg
Vitamin A32 mcg
Vitamin E31 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)5.6 mg
Folate218 mcg
Choline107 mg
Caffeine0 mg
Water49 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 29. The excerpt below is the record exactly as published.
NEAPOLITAN BREAD Grated rind (yellow only) 1 egg, well beaten of 1 orange l/2 pound Italian almond paste
Cook this with the app: pantry check, scaling, and the assistant.