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Beef Rissoles

Name: Beef Rissoles
Yield: 1 servings
Ingredients: the remains of any cold meat, minced; about the same quantity of mashed potatoes; a teaspoon of dried thyme; salt and pepper to taste; Beat up an egg

From The Cook County cook book, 1912

Serves 1

Presented as published in 1912. 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

362Calories

12 gProtein

46 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories362 kcal

Protein12 g

Carbohydrates46 g

Fiber4.5 g

Sugars3.6 g

Total Fat15 g

Saturated Fat6.5 g

Monounsaturated Fat4.8 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol67 mg

Sodium655 mg

Potassium558 mg

Calcium125 mg

Iron4.4 mg

Magnesium38 mg

Phosphorus181 mg

Zinc1.6 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0.4 mcg

Vitamin C1.6 mg

Vitamin A114 mcg

Vitamin E0.7 mg

Vitamin K28 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5.1 mg

Folate67 mcg

Choline66 mg

Caffeine0 mg

Water151 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 258. The excerpt below is the record exactly as published.

BEEF RISSOLES.— Mix well together the remains of any cold meat, minced, about the same quantity of mashed potatoes; add a teaspoon of dried thyme, salt and pepper to taste. Beat up an tgg

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