Raviuoli alia Fiorentina
From National viands à la mode, 1895
Presented as published in 1895. 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
491Calories
40 gProtein
13 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories491 kcal
Protein40 g
Carbohydrates13 g
Fiber0 g
Sugars4.5 g
Total Fat30 g
Saturated Fat11 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.7 g
Omega-30.1 g
Cholesterol776 mg
Sodium1118 mg
Potassium577 mg
Calcium370 mg
Iron4.1 mg
Magnesium43 mg
Phosphorus640 mg
Zinc4.1 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0.5 mg
Vitamin A387 mcg
Vitamin E2.3 mg
Vitamin K1.6 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)3.9 mg
Folate108 mcg
Choline614 mg
Caffeine0 mg
Water377 g
As published
This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 21. The excerpt below is the record exactly as published.
Raviuoli alia Fiorentina Take a quantity of beetroot, cut out the heart, wash it, and let it boil, and when it is cooked throw it into fresh water and leave it for a few minutes ; then squeeze it and pass it through a sieve and put it into a basin, mixing with it four eggs, an ounce of grated Parmesan cheese, a spoonful of rennet, an almond, spices, and salt, thoroughly macerating the different ingredients. Sprinkle some Vienna flour on the board, and put to it small pieces of dough, and with the palm of the hand roll it about and form into little balls the size of a nut. See that it is well covered with flour. Put these 48 NATIONAL VIANDS raviuoli to cook in some boiling stock
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