Italiandinnernut-freesoy-freefish-freeshellfish-free
Ravioli
From With a saucepan over the sea, 1902
Serves 1
Presented as published in 1902. 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
348Calories
28 gProtein
16 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories348 kcal
Protein28 g
Carbohydrates16 g
Fiber2.6 g
Sugars7.5 g
Total Fat19 g
Saturated Fat6.2 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol416 mg
Sodium523 mg
Potassium518 mg
Calcium140 mg
Iron2.2 mg
Magnesium39 mg
Phosphorus368 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.5 mcg
Vitamin C12 mg
Vitamin A173 mcg
Vitamin E1.3 mg
Vitamin K1.4 mcg
Vitamin B60.5 mg
Vitamin B121.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.8 mg
Folate75 mcg
Choline346 mg
Caffeine0 mg
Water247 g
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 50. The excerpt below is the record exactly as published.
Chop some lamb or chicken very fine, add to every 2 ounces, i ounce of bread-crumbs, i ounce grated ham, i onion, grated, yolks of 2 hard-boiled eggs, mashed with a tablespoonful of grated Parmesan cheese. Add, mixing well, salt, pepper, nutmeg, and the yolk of an egg. Roll out some good puff paste very thin, cut into rounds, fill with a spoonful of this, pressing 2 pieces together. Poach them in boiling stock and serve on a bed of asparagus or spinach. RAVIOLI
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