Sauce Napolitaine
From The profession of cookery, from a French point of view, 1894
Serve warm.
Presented as published in 1894. 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
302Calories
0 gProtein
79 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories302 kcal
Protein0.2 g
Carbohydrates79 g
Fiber1.1 g
Sugars58 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium34 mg
Potassium61 mg
Calcium7.9 mg
Iron0.2 mg
Magnesium6.8 mg
Phosphorus6.8 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.3 mcg
Choline12 mg
Caffeine0 mg
Water34 g
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 24. The excerpt below is the record exactly as published.
Sauce Napolitaine, For Neapolitan and custard puddinsTs. Dissolve four ounces of currant jelly in a saucepan with four lumps of sugar, add to this a wineglassful of claret or port wine
Cook this with the app: pantry check, scaling, and the assistant.