Potato Rissoles
From How to cook vegetables, 1911
Presented as published in 1911. 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
1348Calories
44 gProtein
264 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories1348 kcal
Protein44 g
Carbohydrates264 g
Fiber32 g
Sugars13 g
Total Fat16 g
Saturated Fat6.5 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol387 mg
Sodium235 mg
Potassium6527 mg
Calcium245 mg
Iron14 mg
Magnesium358 mg
Phosphorus1061 mg
Zinc5.8 mg
Copper1.7 mg
Manganese2.3 mg
Vitamin D2 mcg
Vitamin C296 mg
Vitamin A160 mcg
Vitamin E1.2 mg
Vitamin K31 mcg
Vitamin B64.6 mg
Vitamin B120.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)16 mg
Folate272 mcg
Choline476 mg
Caffeine0 mg
Water1273 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 74. The excerpt below is the record exactly as published.
Potato Rissoles. Wash, peel and boil 10 potatoes, drain, and rub them through a wire sieve. Place them in a basin, season with salt, pepper, and grated nutmeg, and add 2 yolks of eggs, a tablespoonful of cream, and a dessert- spoonful of chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.