Maize and Cheese Rissoles
From The victory cookery book, 1918
Instead of the cheese mixture, sausage meat, potted fish or potted meat or mince can be used.
Presented as published in 1918. 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
As published
This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 33. The excerpt below is the record exactly as published.
Maize and Cheese Rissoles Materials.—Polenta (see p. 121), a little crumbs and batter (see p. 238), rarebit mixture (as above)
Cook this with the app: pantry check, scaling, and the assistant.