Potato Rissoles

Name: Potato Rissoles
Ingredients: One pound of peeled potatoes; Half an ounce of butter; a small dessertspoonful of finely chopped parsley; a small quantity of chopped eschalot; two good tablespoonfuls of chicken; a little ham; Two eggs; Pepper and salt

From The Ocklye cookery book, 1909

Chicken and ham may be omitted.

Presented as published in 1909. 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

562Calories

31 gProtein

79 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories562 kcal

Protein31 g

Carbohydrates79 g

Fiber15 g

Sugars0.4 g

Total Fat26 g

Saturated Fat4.5 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat3.1 g

Omega-30 g

Cholesterol427 mg

Sodium1301 mg

Potassium2067 mg

Calcium271 mg

Iron30 mg

Magnesium156 mg

Phosphorus492 mg

Zinc3.7 mg

Copper4.1 mg

Manganese6.1 mg

Vitamin D2.1 mcg

Vitamin C30 mg

Vitamin A191 mcg

Vitamin E1.2 mg

Vitamin K73 mcg

Vitamin B61.4 mg

Vitamin B121 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)7.7 mg

Folate101 mcg

Choline312 mg

Caffeine0 mg

Water455 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 18. The excerpt below is the record exactly as published.

POTATO RISSOLES Ingredients One pound of peeled potatoes. Eschalot and parsley. Half an ounce of butter. Chicken and bam. Pepper and salt. Two eggs. Boil the potatoes, pass them through a wire sieve, put them back into the saucepan and mix with them the butter and a small dessertspoonful of finely chopped 50 OCEXYE COOKERY BOOK parsley, a small quantity of chopped eschalot, two good tablespoonfuls of chicken, and a little ham

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