Potato Rissoles
From Cassell's dictionary of cookery, 1892
Serves 4
Time to fry: ten minutes. Sufficient for four or five persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1326. The excerpt below is the record exactly as published.
Potato Rissoles. — Take two pounds of mashed potatoes, and mix with them two table- spoonfuls of chopped parsley. Make them up into balls the size of a small apple, dip them in egg and bread-crumbs, and fry in plenty of hot fat
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