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Ravioli (Another recipe)
From With a saucepan over the sea, 1902
Serves 2
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
883Calories
68 gProtein
15 gCarbs
83 gFat
Full nutrition (34 nutrients)
Calories883 kcal
Protein68 g
Carbohydrates15 g
Fiber0.3 g
Sugars0.6 g
Total Fat83 g
Saturated Fat29 g
Monounsaturated Fat17 g
Polyunsaturated Fat4.3 g
Omega-30.2 g
Cholesterol479 mg
Sodium2377 mg
Potassium831 mg
Calcium1070 mg
Iron3.1 mg
Magnesium90 mg
Phosphorus1108 mg
Zinc9.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.4 mcg
Vitamin C4.2 mg
Vitamin A417 mcg
Vitamin E2 mg
Vitamin K75 mcg
Vitamin B60.7 mg
Vitamin B123.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)10 mg
Folate75 mcg
Choline181 mg
Caffeine0 mg
Water185 g
Estimated from matched ingredients across 2 servings.
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.
RAVIOLI. (Another recipe.) Chop }{ pound of veal very fine, add 2 ounces of sausage meat, 2 ounces butter, i ounce beef marrow, i teaspoonful of mixed herbs, salt, pepper, I cup of spinach, cooked, drained, and chopped fine, with ^ pound of grated cheese, 2 eggs well beaten
Cook this with the app: pantry check, scaling, and the assistant.