Ravioli Dolce

Name: Ravioli Dolce
Ingredients: yi pound of flour; i tablespoon of butter; 2 tablespoons of lard; yi pound of curds; i ^g%; the yolk of a second ^gg; 2 tablespoons of granulated sugar; a few drops of extract of vanilla

From Allied cookery, 1916

Presented as published in 1916. 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

2145Calories

62 gProtein

376 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories2145 kcal

Protein62 g

Carbohydrates376 g

Fiber0 g

Sugars25 g

Total Fat54 g

Saturated Fat14 g

Monounsaturated Fat16 g

Polyunsaturated Fat5 g

Omega-30 g

Cholesterol429 mg

Sodium153 mg

Potassium758 mg

Calcium144 mg

Iron27 mg

Magnesium133 mg

Phosphorus690 mg

Zinc4.6 mg

Copper0.8 mg

Manganese3.5 mg

Vitamin D2.7 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B120.9 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2.5 mg

Niacin (B3)31 mg

Folate773 mcg

Choline308 mg

Caffeine0 mg

Water123 g

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 29. The excerpt below is the record exactly as published.

RAVIOLI DOLCE ICake yi pound of flour, i tablespoon of butter, and 2 tablespoons of lard. Work this into a paste and roll out thin. Take yi pound of curds, add i ^g%, and the yolk of a second ^gg, 2 tablespoons of granulated sugar, a few drops of extract of vanilla

Cook this with the app: pantry check, scaling, and the assistant.