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Egg Rissoles with Ham
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. C. J. Jeffries, Winnetka, 111.
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
762Calories
88 gProtein
2 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories762 kcal
Protein88 g
Carbohydrates2.3 g
Fiber0 g
Sugars1.1 g
Total Fat41 g
Saturated Fat14 g
Monounsaturated Fat17 g
Polyunsaturated Fat7.2 g
Omega-30.1 g
Cholesterol1234 mg
Sodium3873 mg
Potassium1255 mg
Calcium184 mg
Iron7.1 mg
Magnesium77 mg
Phosphorus1120 mg
Zinc8.5 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D7.6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.6 mg
Vitamin K0.9 mcg
Vitamin B61.7 mg
Vitamin B124.6 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.9 mg
Niacin (B3)12 mg
Folate150 mcg
Choline1074 mg
Caffeine0 mg
Water384 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 37. The excerpt below is the record exactly as published.
EGG RISSOLES WITH HAM.— Cut J^ lb. ham or salt pork or bacon into small dice and fry gently until cooked. Break in 6 eggs
Cook this with the app: pantry check, scaling, and the assistant.