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Rissoles
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. 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
74Calories
2 gProtein
0 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories74 kcal
Protein1.6 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat7.4 g
Saturated Fat2.8 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol52 mg
Sodium18 mg
Potassium17 mg
Calcium7 mg
Iron0.2 mg
Magnesium1.5 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5.9 mcg
Choline40 mg
Caffeine0 mg
Water9.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 494. The excerpt below is the record exactly as published.
rissoles over with a paste-brush dipped in beaten yolk of egg, and strew some vermicelli over them. Put a large lump of clarified fat or lard
Cook this with the app: pantry check, scaling, and the assistant.