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Ravioli Soup
From The household gas cookery book, 1900
Serves 6
Presented as published in 1900. 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
219Calories
17 gProtein
23 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories219 kcal
Protein17 g
Carbohydrates23 g
Fiber1.1 g
Sugars3.8 g
Total Fat5.7 g
Saturated Fat3.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol38 mg
Sodium1065 mg
Potassium733 mg
Calcium219 mg
Iron2 mg
Magnesium28 mg
Phosphorus123 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.4 mg
Folate7.9 mcg
Choline19 mg
Caffeine0 mg
Water381 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 19. The excerpt below is the record exactly as published.
Ravioli Soup. — Raviolis may be purchased already made ; they should be used the same day as purchased if possible. Take one pound of raviolis and pour over them five pints of some good veal stock, adding a glassful of sherry wine
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