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Liver Rissoles
From The home cook book, 1905
Serves 4
Presented as published in 1905. 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
543Calories
31 gProtein
25 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories543 kcal
Protein31 g
Carbohydrates25 g
Fiber1.3 g
Sugars1.9 g
Total Fat35 g
Saturated Fat17 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol424 mg
Sodium323 mg
Potassium450 mg
Calcium72 mg
Iron7.4 mg
Magnesium36 mg
Phosphorus539 mg
Zinc5.3 mg
Copper11 mg
Manganese0.6 mg
Vitamin D1.9 mcg
Vitamin C1.5 mg
Vitamin A5676 mcg
Vitamin E1.1 mg
Vitamin K6.5 mcg
Vitamin B61.3 mg
Vitamin B1268 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)3.4 mg
Niacin (B3)17 mg
Folate371 mcg
Choline457 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 60. The excerpt below is the record exactly as published.
LIVER RISSOLES Take a pound of calf liver, put it in hot water enough to cover, and boil it till tender. Take from the water, cool, and mince it fine, adding and mincing with it quarter of a pound of beef suet. Add quarter of a pound of fine or grated breadcrumbs, a pinch of cayenne, a little salt, and two eggs
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