vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Rissoles
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
209Calories
11 gProtein
31 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories209 kcal
Protein11 g
Carbohydrates31 g
Fiber5 g
Sugars3.9 g
Total Fat5 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium607 mg
Potassium730 mg
Calcium100 mg
Iron10 mg
Magnesium54 mg
Phosphorus185 mg
Zinc1.3 mg
Copper1.4 mg
Manganese2 mg
Vitamin D1 mcg
Vitamin C9.8 mg
Vitamin A86 mcg
Vitamin E0.5 mg
Vitamin K24 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Folate41 mcg
Choline147 mg
Caffeine0 mg
Water168 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 57. The excerpt below is the record exactly as published.
Salt to taste, nearly a cup of Water, and J lb. Mince. Sift the flour with baking powder; add the suet, finely shred, pepper and salt, and mix to a firm dough with cold water ; roll out as for ordinary roly-poly. Break up the mince with some cold water till it will spread easily over the paste. Sprinkle with pepper and salt, and, if liked, a little chopped onion. Wet the edges; roll up; 'tie in a well-floured cloth ; and plunge into boiling water ; and boil for 2 hours. Rissoles. Equal Meat and Potatoes, Pepper and Salt, 1 tablespoonful Ketchup, Yolk of Egg, 1 teaspoonful Parsley, do. Savoury Herbs
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