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Fish Rissoles
From The new practical housekeeping, 1890
Serves 4
They may be shaped as rounds, stars, crescents, or triangles.
Presented as published in 1890. 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
34Calories
1 gProtein
3 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories34 kcal
Protein1.1 g
Carbohydrates2.7 g
Fiber0.1 g
Sugars0 g
Total Fat2 g
Saturated Fat0.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol2.9 mg
Sodium52 mg
Potassium14 mg
Calcium1.5 mg
Iron0.2 mg
Magnesium1.8 mg
Phosphorus22 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.9 mcg
Choline0.4 mg
Caffeine0 mg
Water6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 200. The excerpt below is the record exactly as published.
Fish Rissoles. — Cut thin slices of any fish, or finely chop it ; sprinkle with catsup, cayenne pepper, shred lemon-peel, or any other savory addition preferred. Enclose portions of the fish between very thin paste
Cook this with the app: pantry check, scaling, and the assistant.