Beef Rissolees

Name: Beef Rissolees
Ingredients: some slices of rather lean cold roast beef; the peel of half a lemon; rather more than half the weight of the beef in breadcrumbs; two eggs

From The English-Chinese cookery book, 1890

Presented as published in 1890. 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

1125Calories

123 gProtein

77 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories1125 kcal

Protein123 g

Carbohydrates77 g

Fiber9.6 g

Sugars8.3 g

Total Fat34 g

Saturated Fat11 g

Monounsaturated Fat14 g

Polyunsaturated Fat4.8 g

Omega-30 g

Cholesterol640 mg

Sodium1083 mg

Potassium1964 mg

Calcium396 mg

Iron14 mg

Magnesium165 mg

Phosphorus1285 mg

Zinc20 mg

Copper0.7 mg

Manganese0.9 mg

Vitamin D2 mcg

Vitamin C65 mg

Vitamin A162 mcg

Vitamin E2.5 mg

Vitamin K12 mcg

Vitamin B63.1 mg

Vitamin B125.3 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)35 mg

Folate209 mcg

Choline717 mg

Caffeine0 mg

Water457 g

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 20. The excerpt below is the record exactly as published.

BEEF RISSOEES. fTRIvE some slices of rather lean cold roast beef, and mince it \ cry fine; | season it with pepper and salt ; add some flavouring ; and the peel of half a lemon, with rather more than half the weight of the beef in biead- crumbs. Mix all well together and bind it with two eggs

Cook this with the app: pantry check, scaling, and the assistant.