gluten-freedairy-freenut-freesoy-free
Mutton Rissoles
From Recipes for the million, 1891
Serves 3
Presented as published in 1891. 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
32Calories
3 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories32 kcal
Protein3.2 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.3 g
Total Fat1.8 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol64 mg
Sodium632 mg
Potassium56 mg
Calcium18 mg
Iron0.5 mg
Magnesium15 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.3 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate11 mcg
Choline52 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 151. The excerpt below is the record exactly as published.
MUTTON RISSOLES. — Take some underdone mutton, chop it very fine, season with pepper, salt, mace, and nutmeg ; add a little beef 136 suet, some sweet herbs, a couple of anchovies, a few oysters, all chopped small, and a spoonful of anchovy sauce ; bind together with the yolk of egg, well beaten
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