Chicken Rissoles
From Standard Paper-Bag Cookery, 1912
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
1096Calories
91 gProtein
5 gCarbs
76 gFat
Full nutrition (33 nutrients)
Calories1096 kcal
Protein91 g
Carbohydrates4.8 g
Fiber0.4 g
Sugars0.4 g
Total Fat76 g
Saturated Fat20 g
Monounsaturated Fat30 g
Polyunsaturated Fat15 g
Cholesterol355 mg
Sodium410 mg
Potassium972 mg
Calcium58 mg
Iron4.3 mg
Magnesium99 mg
Phosphorus708 mg
Zinc6.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C9.2 mg
Vitamin A196 mcg
Vitamin E2.4 mg
Vitamin K7.6 mcg
Vitamin B61.7 mg
Vitamin B121.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)32 mg
Folate30 mcg
Choline286 mg
Caffeine0 mg
Water342 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 20. The excerpt below is the record exactly as published.
Chicken Rissoles. — Chop fine two cupfuls chicken and dressing or any scraps left. Add two spoonfuls mashed potato, the beaten yolk of one egg, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.