Rice and Nut Rissoles

Name: Rice and Nut Rissoles
Ingredients: Two ounces of Rice; Three ounces of ground Almonds; Two ounces of Pine Kernels; Three-quarters of a pint of Milk; White of one Egg; Little Pepper

From The Apsley cookery book, 1905

Equals 800 grains.

Presented as published in 1905. 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

1027Calories

45 gProtein

76 gCarbs

60 gFat

Full nutrition (34 nutrients)

Calories1027 kcal

Protein45 g

Carbohydrates76 g

Fiber8.6 g

Sugars18 g

Total Fat60 g

Saturated Fat8.5 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol230 mg

Sodium213 mg

Potassium1250 mg

Calcium691 mg

Iron6.1 mg

Magnesium277 mg

Phosphorus969 mg

Zinc5.2 mg

Copper1 mg

Manganese2.2 mg

Vitamin D4.5 mcg

Vitamin C0 mg

Vitamin A197 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.5 mg

Vitamin B122.4 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.4 mg

Niacin (B3)6.2 mg

Folate187 mcg

Choline215 mg

Caffeine0 mg

Water370 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 81. The excerpt below is the record exactly as published.

Rice and Nut Rissoles. Ingredients. Two ounces of Rice. Three ounces of ground Almonds. Two ounces of Pine Kernels. Three-quarters of a pint of Milk. White of one Egg. Little Pepper

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