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Consommé aux Ravioles
From European and American cuisine, 1914
Serves 6
Serve with grated Parmesan cheese.
Presented as published in 1914. 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
80Calories
7 gProtein
5 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories80 kcal
Protein7 g
Carbohydrates5.2 g
Fiber0 g
Sugars0.1 g
Total Fat3.3 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol123 mg
Sodium553 mg
Potassium148 mg
Calcium32 mg
Iron1 mg
Magnesium2 mg
Phosphorus81 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.6 mcg
Vitamin C0.8 mg
Vitamin A45 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate25 mcg
Choline93 mg
Caffeine0 mg
Water200 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 4. The excerpt below is the record exactly as published.
yolks of 4 eggs with — ■ flour into a stiff paste ; work the paste on to a floured board till it does not stick to the hands ; then divide it into 2 parts, roll each part out into a sheet as thin as paper, prepare a chicken forcemeat, with few spoonfuls grated Parmesan cheese ; place with a teaspoon small portions on one of the sheets, cue inch apart ; dip a small brush into cold water, and brush around each portion; lay the remaining sheet over; press the two sheets around the forcemeat together with the wrong side of a cutter, then cut them out with a larger cutter, and place them on a floured board ; 15 minutes before serving drop into boiling salted water and cook 10 minutes ; then remove with a skimmer and lay in the tureen ; pour 3 pints of con- som
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