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Apple Rissoles
From Cookery for every household, 1914
Serves 2
Sufficient for 5 or 6 persons. Probable cost, Is.
Presented as published in 1914. 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
449Calories
6 gProtein
102 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories449 kcal
Protein5.6 g
Carbohydrates102 g
Fiber7.8 g
Sugars79 g
Total Fat6 g
Saturated Fat2.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol103 mg
Sodium45 mg
Potassium566 mg
Calcium72 mg
Iron1.3 mg
Magnesium29 mg
Phosphorus126 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.6 mcg
Vitamin C23 mg
Vitamin A77 mcg
Vitamin E0.7 mg
Vitamin K4 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate19 mcg
Choline94 mg
Caffeine0 mg
Water502 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 674. The excerpt below is the record exactly as published.
6 or 7 apples. 1 table-sp. flour. 1 dessert-sp. sugar, i tea-sp. cinnamon. Apple Rissoles 1 egg. Cake-crumbs. Apricot jam. Whipped cream. Pink sugar
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