Rissole Potatoes
From How to cook vegetables, 1911
Presented as published in 1911. 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
708Calories
26 gProtein
156 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories708 kcal
Protein26 g
Carbohydrates156 g
Fiber30 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium2268 mg
Potassium3692 mg
Calcium408 mg
Iron55 mg
Magnesium272 mg
Phosphorus490 mg
Zinc4 mg
Copper8 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A0 mcg
Vitamin B62.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)11 mg
Folate91 mcg
Water706 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 77. The excerpt below is the record exactly as published.
Rissole Potatoes. Wash and wipe about 2 lb. of very small potatoes. Boil them in water in their jackets ; next peel them carefully, place them in a frying basket and plunge them into a pan of hot fat and fry till they are of a golden colour. Take up, drain them and season with salt
Cook this with the app: pantry check, scaling, and the assistant.