Rissoles
From Mrs. Lincoln's Boston cook book, 1884
Serves 6
Filling can be meat, fruit, or mince meat.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 191. The excerpt below is the record exactly as published.
Rissoles, — Roll the scraps of puff paste thin, and cut into rounds. Put a spoonful of whatever material is to be used in the centre of half of the number, wet the edges, and cover with the remaining rounds, first cutting a cross in the middle
Cook this with the app: pantry check, scaling, and the assistant.