pescatariandairy-freenut-freesoy-free
Fish Rissolettes
From Soyer's standard cookery, 1912
Serves 1
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
591Calories
65 gProtein
63 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories591 kcal
Protein65 g
Carbohydrates63 g
Fiber5.9 g
Sugars2.7 g
Total Fat7.2 g
Saturated Fat1.8 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat2 g
Cholesterol224 mg
Sodium516 mg
Potassium2040 mg
Calcium220 mg
Iron4.3 mg
Magnesium125 mg
Phosphorus855 mg
Zinc2.3 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D4.5 mcg
Vitamin C44 mg
Vitamin A121 mcg
Vitamin E1.1 mg
Vitamin K5.2 mcg
Vitamin B61.1 mg
Vitamin B126.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.8 mg
Folate122 mcg
Choline266 mg
Caffeine0 mg
Water372 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 262. The excerpt below is the record exactly as published.
Fish Rissolettes. Remove the skin and bones from some cooked whiting and divide into flakes; then mix it with some finely-mashed potato — two-thirds of fish to one of potato — and make into a fairly stiff paste by adding some thick white sauce, which should be hot, and after seasoning it with salt, curry powder, pepper and nutmeg, spread it out on a large plate for a short time. Take up a dessertspoonful at a time, and, with the hands well floured, form it into little balls. Have ready on the pastry board some rounds of nice light paste which has been rolled out rather thin; envelop the fish balls in the paste and moisten the edges to make them adhere. Dip the rissolettes into beaten egg, then cover them with dry breadcrumbs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.