Ravioli Farce

Name: Ravioli Farce
Ingredients: a cup of cold chicken, veal or white fish; two brains; half a cup of fresh crumbs; a teaspoon of onion juice; bit of nutmeg; salt; paprika; a little thyme; a cup of spinach puree; the yolks of two eggs

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

532Calories

54 gProtein

47 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories532 kcal

Protein54 g

Carbohydrates47 g

Fiber6.8 g

Sugars4.7 g

Total Fat14 g

Saturated Fat4.2 g

Monounsaturated Fat4.4 g

Polyunsaturated Fat3.7 g

Omega-30 g

Cholesterol481 mg

Sodium1451 mg

Potassium1469 mg

Calcium436 mg

Iron11 mg

Magnesium230 mg

Phosphorus1061 mg

Zinc4.2 mg

Copper0.6 mg

Manganese2.2 mg

Vitamin D2.5 mcg

Vitamin C18 mg

Vitamin A1110 mcg

Vitamin E6 mg

Vitamin K893 mcg

Vitamin B60.8 mg

Vitamin B124.9 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.3 mg

Niacin (B3)6.1 mg

Folate369 mcg

Choline338 mg

Caffeine0 mg

Water454 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 71. The excerpt below is the record exactly as published.

RAVIOLI FARCE Chop very fine a cup of cold chicken, veal or white fish and two brains. Add half a cup of fresh crumbs, soaked in milk and squeezed dry, a teaspoon of onion juice, bit of nutmeg, salt and paprika and a little thyme. Then beat in a cup of spinach puree and the yolks of two eggs

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