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This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

LXIV - Ravioli in another way it is called "licaproprii". Take fresh cheese well sweet and pull away the water well and then mash well and temper with the white of an egg and put in a little flour. Have fat of lard cleaned and make the licaproprii (cheese balls ? ) with floured hands and make them large and round like apples and make them cook enough, when they are cooked pull out of the fat and dust well with sugar and serve them hot to the table.


Other versions of this recipe:

To make ravioli (Das Kuchbuch der Sabina Welserin)

Another ravioli (Ouverture de Cuisine)

Ravioli fried etc (Libro di cucina / Libro per cuoco)

Ravioli ready to serve of herbs fantastic (Libro di cucina / Libro per cuoco)

To make Raviolis (Ouverture de Cuisine)