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Ravioli Dolce

A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).

A historical recipe

Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Take 1/2 pound of flour, 1 tablespoon of butter, and 2 tablespoons of lard.
  2. Work this into a paste and roll out thin.
  3. Take 1/2 pound of curds, add 1 egg, and the yolk of a second egg, 2 tablespoons of granulated sugar, a few drops of extract of vanilla.
  4. Mix well together and add to the paste as for other ravioli.
  5. Then fry in lard until a golden brown.
  6. Serve with powdered sugar.