Neapolitan Sandwiches
From Foods of the foreign-born in relation to health, 1922
Any filling to suit the taste may be used.
Presented as published in 1922. 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
607Calories
21 gProtein
75 gCarbs
24 gFat
Full nutrition (25 nutrients)
Calories607 kcal
Protein21 g
Carbohydrates75 g
Fiber5.9 g
Sugars10 g
Total Fat24 g
Saturated Fat1 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat2.2 g
Omega-30.2 g
Sodium572 mg
Potassium620 mg
Calcium308 mg
Iron5.6 mg
Magnesium84 mg
Phosphorus363 mg
Zinc2 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin C2.7 mg
Vitamin B60.1 mg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.7 mg
Water66 g
As published
This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 14. The excerpt below is the record exactly as published.
Neapolitan Sandwiches Grind three tablespoons of blanched pistachio nuts to a paste, or chop very fine. Cut three tablespoons of cher- ries into tiny pieces and mix with a soft icing, honey or melted fondant, to make a consistency fit for spreading. Butter four good slices of bread
Cook this with the app: pantry check, scaling, and the assistant.