Bissoles
From The spirit of cookery, 1895
The paste may be the one used for nouilles or ravioli.
Presented as published in 1895. 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
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 188. The excerpt below is the record exactly as published.
Bissoles are a kind of pastry made of minced and spiced ]neat or vegetables, or fruit, wrapped in a paste, and fried in lard
Cook this with the app: pantry check, scaling, and the assistant.