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Ravioli Farce

Name: Ravioli Farce
Yield: 1 servings
Ingredients: 4 oz. cooked chicken meat; 1 oz. cooked ham; ½ oz. grated Parmesan; 1 yolk of egg; 1 tablespoonful cooked spinach; 1 tablespoonful double cream; salt; pepper; cayenne; nutmeg; chopped parsley

From The new century cookery book, 1901

Serves 1

Presented as published in 1901. 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

477Calories

39 gProtein

3 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories477 kcal

Protein39 g

Carbohydrates3.2 g

Fiber0.3 g

Sugars0.2 g

Total Fat33 g

Saturated Fat12 g

Monounsaturated Fat12 g

Polyunsaturated Fat5.1 g

Omega-30 g

Cholesterol315 mg

Sodium684 mg

Potassium485 mg

Calcium192 mg

Iron2.7 mg

Magnesium50 mg

Phosphorus445 mg

Zinc3.6 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D1.5 mcg

Vitamin C2.9 mg

Vitamin A218 mcg

Vitamin E1.3 mg

Vitamin K58 mcg

Vitamin B60.6 mg

Vitamin B121.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)9.5 mg

Folate48 mcg

Choline244 mg

Caffeine0 mg

Water153 g

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 107. The excerpt below is the record exactly as published.

Ravioli Farce.— Pound in a mortar 4 oz. cooked chicken meat, 1 oz. cooked ham, \ oz. grated Parmesan, 1 yolk of egg, 1 table- spoonful cooked spinach, 1 tablespoonful double cream ; season with a little salt, pepper, cayenne, nutmeg, and chopped parsley

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