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Rissolattes a la Marseillaise
From Cooking for profit, 1886
Serves 4
Serve with a green border of fried parsley or green puree.
Presented as published in 1886. 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
17Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (31 nutrients)
Calories17 kcal
Protein1.7 g
Carbohydrates0.1 g
Sugars0 g
Total Fat1.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol6.6 mg
Sodium45 mg
Potassium14 mg
Calcium23 mg
Iron0 mg
Magnesium2 mg
Phosphorus36 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Water7.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 251. The excerpt below is the record exactly as published.
Rissolattes a la Marseillaise. Picked fish and cheese pounded to- gether, rolled up^ in pie paste and fried . Take cold whitefisn or any other that is free from bones, and half as much cheese, mince, and then pound them to- gether to a sort of paste and season with salt and pepper. Roll out a piece of good pie na5;te
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