dairy-freenut-freesoy-freefish-freeshellfish-free
Rissables
From Cassell's dictionary of cookery, 1892
Serves 4
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
Nutrition per serving
84Calories
4 gProtein
0 gCarbs
7 gFat
Full nutrition (7 nutrients)
Calories84 kcal
Protein4.1 g
Carbohydrates0.3 g
Total Fat7.2 g
Vitamin E1.4 mg
Riboflavin (B2)0.1 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1573. The excerpt below is the record exactly as published.
Rissables. — Chop veal and ham finely together, add a few bread-crumbs, salt, pepper, nutmeg, and a little parsley and lemon-peel or shallot. Mix these ingredients together with the yolks of two eggs
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