Rissoles
From Wholesome cookery, 1887
Presented as published in 1887. 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
55Calories
3 gProtein
1 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories55 kcal
Protein2.7 g
Carbohydrates0.6 g
Fiber0 g
Sugars0.1 g
Total Fat4.5 g
Saturated Fat1.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Cholesterol184 mg
Sodium8.2 mg
Potassium19 mg
Calcium22 mg
Iron0.5 mg
Magnesium0.9 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate25 mcg
Choline139 mg
Caffeine0 mg
Water8.9 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 44. The excerpt below is the record exactly as published.
Rissoles. Mince up any remains of cold meat ; stew them up in thickened gravy, Avith a few herbs, pepper, and salt (onion if liked). Let it stand till cold. Then make it up into small balls — touch them as little as possible, and with the palms of the hands instead of the fingers — then cover them Avith fine bread-crumbs. Beat a yolk of egg
Cook this with the app: pantry check, scaling, and the assistant.