Rissoles
From Recipes (illustrated baking booklet, 1930), 1930
Presented as published in 1930. 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
As published
This recipe was extracted from Recipes (illustrated baking booklet, 1930) (1930) by Ltd H.J. Green & Co., page 23. The excerpt below is the record exactly as published.
RISSOLES. INGREDIENTS.—1 Ib. cold minced Meat, 2 ozs. cold minced Ham, 3 ozs. Flour, 3 ozs. Breadcrumbs, 1 Egg, 1 tablespoonful Green’s Chutney Sauce, 4 teaspoonful Salt, 1 saltspoonful Pepper
Cook this with the app: pantry check, scaling, and the assistant.