dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cold Meat Rissoles
From The household gas cookery book, 1900
Serves 2
Serve on frilled paper.
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
733Calories
41 gProtein
53 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories733 kcal
Protein41 g
Carbohydrates53 g
Fiber4.4 g
Sugars11 g
Total Fat39 g
Saturated Fat16 g
Monounsaturated Fat17 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol197 mg
Sodium436 mg
Potassium1061 mg
Calcium176 mg
Iron9.2 mg
Magnesium71 mg
Phosphorus419 mg
Zinc7.3 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A8.4 mcg
Vitamin E0.1 mg
Vitamin K34 mcg
Vitamin B61 mg
Vitamin B128.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate53 mcg
Choline11 mg
Caffeine0 mg
Water314 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 124. The excerpt below is the record exactly as published.
Cold Meat Rissoles. Pass one pound of any cold meat through the minc¬ ing machine with one-quarter of a pound of bread, two onions, one shallot, and two or three sprigs of parsley
Cook this with the app: pantry check, scaling, and the assistant.