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Beef Rissoles
From The household gas cookery book, 1900
Serves 2
Presented as published in 1900. 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
812Calories
70 gProtein
82 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories812 kcal
Protein70 g
Carbohydrates82 g
Fiber5.1 g
Sugars7.2 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol320 mg
Sodium1024 mg
Potassium1073 mg
Calcium286 mg
Iron9.9 mg
Magnesium107 mg
Phosphorus749 mg
Zinc11 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D1 mcg
Vitamin C0.6 mg
Vitamin A80 mcg
Vitamin E1.3 mg
Vitamin K10 mcg
Vitamin B61.6 mg
Vitamin B122.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)22 mg
Folate172 mcg
Choline366 mg
Caffeine0 mg
Water213 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 129. The excerpt below is the record exactly as published.
Beef Rissoles. Take one pound of roast beef, lean if possible, and mince it very finely. Add half a teaspoonful of chopped lemon peel, a few savoury herbs chopped fine, salt and pepper to taste, and half the weight of the meat in breadcrumbs. Beat two eggs
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