dairy-freenut-freesoy-freefish-freeshellfish-free
Beef and Ham Rissoles
From Cassell's dictionary of cookery, 1892
Serves 1
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
162Calories
12 gProtein
0 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories162 kcal
Protein12 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat12 g
Saturated Fat5.3 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol203 mg
Sodium451 mg
Potassium163 mg
Calcium30 mg
Iron1.1 mg
Magnesium11 mg
Phosphorus158 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.4 mg
Folate25 mcg
Choline169 mg
Caffeine0 mg
Water55 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1995. The excerpt below is the record exactly as published.
salt to taste ; add two ounces of butter and a sliced onion ; cover, and set on the stove to stew very gently without ■colouring, ^\^len tender, add four ounces of fiour and one pint of milk ; stir again over the fire till the sauce has boiled twenty minutes ; rub through a colander, and pour over nicely- fried mutton laid in a dish. 70. Beef and Ham E-issoles. Mince equal parts of beef and bread, half the quantity of ham, and a fourth part of finely- chopped suet. Add pepper, salt, nutmeg, and a well-beaten egg
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