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Sweetbreads à la Napoli
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
648Calories
15 gProtein
34 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories648 kcal
Protein15 g
Carbohydrates34 g
Fiber1.5 g
Sugars3.1 g
Total Fat56 g
Saturated Fat28 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol172 mg
Sodium691 mg
Potassium252 mg
Calcium331 mg
Iron1.8 mg
Magnesium29 mg
Phosphorus295 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C3.1 mg
Vitamin A51 mcg
Vitamin E0.2 mg
Vitamin K4.9 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.4 mg
Folate55 mcg
Choline11 mg
Caffeine0 mg
Water94 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 133. The excerpt below is the record exactly as published.
SWEETBREADS A LA NAPOLI (SOUS CLOCHE) 1 large sweetbread, parboiled Salt, paprika 2 tablespoons butter 2 cups cream Beef extract 8 mushroom caps, fried in butter 1 cup grated Parmesan cheese 8 pieces toast, cut in 314-inch rounds
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