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Ravioli Soup
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for ten or twelve persons.
Presented as published in 1892. 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
355Calories
19 gProtein
26 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories355 kcal
Protein19 g
Carbohydrates26 g
Fiber0 g
Sugars8.1 g
Total Fat12 g
Saturated Fat5 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol34 mg
Sodium1075 mg
Potassium592 mg
Calcium218 mg
Iron1.2 mg
Magnesium32 mg
Phosphorus276 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A56 mcg
Vitamin E0.3 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.6 mg
Folate25 mcg
Choline47 mg
Caffeine0 mg
Water484 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1498. The excerpt below is the record exactly as published.
Ravioli Soup. — Prepare and poach the ravioli as in the last recipe. Drain them, and put them into a soup tureen. Pour over them two quarts of good strong veal or game stock, add a glassfiil of madeira, and serve very hot. Send a plateful of grated Parmesan
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