Rissoles

Name: Rissoles
Ingredients: 1/2 lb. of Australian meat; 1/2 lb. of flour; 3 oz. of dripping; 1 egg; 2 oz. of vermicelli or some bread crumbs; Salt and pepper (to taste); A few sprigs of dried herbs

From The official handbook for the National Training School for Cookery, 1891

Time required is one hour.

Presented as published in 1891. 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

1891Calories

39 gProtein

216 gCarbs

96 gFat

Full nutrition (34 nutrients)

Calories1891 kcal

Protein39 g

Carbohydrates216 g

Fiber2.6 g

Sugars3.7 g

Total Fat96 g

Saturated Fat27 g

Monounsaturated Fat39 g

Polyunsaturated Fat22 g

Omega-30 g

Cholesterol273 mg

Sodium491 mg

Potassium489 mg

Calcium175 mg

Iron16 mg

Magnesium91 mg

Phosphorus437 mg

Zinc3.1 mg

Copper0.5 mg

Manganese2.3 mg

Vitamin D5.1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E3 mg

Vitamin K3.9 mcg

Vitamin B60.3 mg

Vitamin B120.6 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)1.5 mg

Niacin (B3)19 mg

Folate447 mcg

Choline259 mg

Caffeine0 mg

Water64 g

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 19. The excerpt below is the record exactly as published.

RISSOLES. Average cost of " Rissoles," made from Australian meat INGREDIENTS. d. \ lb. of Australian meat 3V £ lb. of flour i" 3 oz. of dripping \\ Salt and pepper , . . ) x A few sprigs of dried herbs J 4 1 egg 1 2 oz. of vermicelli or some bread crumbs

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