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Neapolitan Sauce (Sauce Napolitaine)
From The Swedish, French, American cook book, 1918
Serves 1
Serve with any kind of meat or boiled or steamed fish.
Presented as published in 1918. 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
499Calories
10 gProtein
78 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories499 kcal
Protein10 g
Carbohydrates78 g
Fiber2.2 g
Sugars54 g
Total Fat7.1 g
Saturated Fat0.8 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Cholesterol17 mg
Sodium739 mg
Potassium526 mg
Calcium35 mg
Iron1.6 mg
Magnesium41 mg
Phosphorus158 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C12 mg
Vitamin A7.4 mcg
Vitamin E0.4 mg
Vitamin K1.6 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate25 mcg
Choline44 mg
Caffeine0 mg
Water201 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 459. The excerpt below is the record exactly as published.
Neapolitan Sauce {Sauce Napolitaine) Make a rich brown sauce from butter, flour, and stock. When ready add half glass currant jelly, a tablespoon of Harvey’s sauce, and half cup port wine; let the sauce simmer until glossy, then strain through a fine strainer; add two tablespoons shredded ham and one tablespoon grated horseradish
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