pescatariangluten-freedairy-freenut-freesoy-free
Rissoles
From Miss Parloa's new cook book and marketing guide, 1880
Serves 6
Presented as published in 1880. 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
12Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories12 kcal
Protein1.1 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol31 mg
Sodium12 mg
Potassium12 mg
Calcium4.7 mg
Iron0.1 mg
Magnesium1 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.9 mcg
Choline25 mg
Caffeine0 mg
Water6.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 91. The excerpt below is the record exactly as published.
Rissoles. Roll the trimmings from pie crust into a sheet about a sixth of an inch thick. Cut this in- cakes with the largest patty cutter. Have any kind of meat or fish prepared as for cro- quettes. Put a heaping teaspoonful on each cake. Brush the edges of the paste with beaten egg
Cook this with the app: pantry check, scaling, and the assistant.