Ressoles
From Magnet cream separator cook book, 1910
Presented as published in 1910. 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 Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 9. The excerpt below is the record exactly as published.
RESSOLES. 2 cups cooked chopped meat (well seasoned), 1 cup bread crumbs, a few drops onion juice. Moisten with stock, water or egg
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