Macaroni Cakes, or Rissoles

Name: Macaroni Cakes, or Rissoles
Ingredients: Three ounces of pipe Macaroni; Two ounces of grated Cheese; Two whites of Eggs; One tablespoonful of chopped Parsley; Half a pint of Milk; Pepper to taste

From The Apsley cookery book, 1905

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

843Calories

48 gProtein

83 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories843 kcal

Protein48 g

Carbohydrates83 g

Fiber2.7 g

Sugars14 g

Total Fat34 g

Saturated Fat17 g

Monounsaturated Fat9.1 g

Polyunsaturated Fat3.3 g

Omega-30.1 g

Cholesterol451 mg

Sodium1232 mg

Potassium798 mg

Calcium875 mg

Iron3.1 mg

Magnesium106 mg

Phosphorus964 mg

Zinc6 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A367 mcg

Vitamin E1.6 mg

Vitamin K1.3 mcg

Vitamin B60.5 mg

Vitamin B123 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1 mg

Niacin (B3)1.8 mg

Folate66 mcg

Choline345 mg

Caffeine0 mg

Water312 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 28. The excerpt below is the record exactly as published.

Macaroni Cakes, or Rissoles. Ingredients . Three ounces of pipe Macaroni. Two ounces of grated Cheese. Two whites of Eggs. One tablespoonful of chopped Parsley. Half a pint of Milk. Pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.