dairy-freenut-freesoy-freefish-freeshellfish-free
Australian Beef Rissoles
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four persons. Probable cost: 10d.
Presented as published in 1892. 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
603Calories
21 gProtein
0 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories603 kcal
Protein21 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat57 g
Saturated Fat20 g
Monounsaturated Fat25 g
Polyunsaturated Fat7.8 g
Omega-30 g
Cholesterol159 mg
Sodium85 mg
Potassium320 mg
Calcium16 mg
Iron2.3 mg
Magnesium21 mg
Phosphorus199 mg
Zinc4.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4 mg
Folate14 mcg
Choline71 mg
Caffeine0 mg
Water75 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 186. The excerpt below is the record exactly as published.
Australian Beef Bissoles. — Mince finely one pound of Australian beef and half a pound of bread-crumbs. Mix thoroughly with it a quarter of a pound of di-ipping, a little salt, a rather plentiful supply of pepper, and one egg well beaten
Cook this with the app: pantry check, scaling, and the assistant.