Rissoles
From Purity flour cookbook, 1917
Rissoles may be baked.
Presented as published in 1917. 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
98Calories
5 gProtein
1 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories98 kcal
Protein4.6 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.1 g
Total Fat8.2 g
Saturated Fat2.9 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.1 g
Cholesterol195 mg
Sodium162 mg
Potassium102 mg
Calcium22 mg
Iron0.6 mg
Magnesium2.9 mg
Phosphorus82 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C6.4 mg
Vitamin A65 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate25 mcg
Choline148 mg
Caffeine0 mg
Water17 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 65. The excerpt below is the record exactly as published.
RISSOLES A rissole is a delicate preparation of meat that is almost as easily made as a fritter. Take the trim- mino-s of pastry left from the pie. Roll these out in a thin sheet, considerably less than a ^ of an inch S Cut into circles with a cake cutter, about 3 inches m diameter. Put a tablespoon of minced ma, owl or fish, seasoned and prepared in the same way as for croquettes. Fold 4 of the circles over the other pinching the edges together so as to completely enclose the mmce, brush all parts of the rissole with the yolk of an egg
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