Rissoles
From Practical home cookery, 1906
These rissoles are superior to those made from mutton.
Presented as published in 1906. 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
68Calories
3 gProtein
15 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories68 kcal
Protein2.8 g
Carbohydrates15 g
Fiber2.9 g
Sugars7.1 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.6 mg
Potassium338 mg
Calcium38 mg
Iron0.6 mg
Magnesium19 mg
Phosphorus74 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C14 mg
Vitamin A6.2 mcg
Vitamin E0 mg
Vitamin K25 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate37 mcg
Choline15 mg
Caffeine0 mg
Water167 g
As published
This recipe was extracted from Practical home cookery (1906) by A. G. Payne, page 36. The excerpt below is the record exactly as published.
rissoles. Take all the remains of the fowl — i.e. about half — taking great care that no pieces of bone or skin remain, and chop it up with half the tin of mushrooms, and a good slice of fat ham. Chop up separately, very finely, a piece of onion about as big as the top of the finger down to the first joint ; sufficient parsley, when chopped, to fill a tea-spoon ; enough thyme to cover a sixpence ; add a little cayenne pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.