Rissoles of Chicken
From Louis' every woman's cook book, 1910
Presented as published in 1910. 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
1661Calories
101 gProtein
132 gCarbs
78 gFat
Full nutrition (34 nutrients)
Calories1661 kcal
Protein101 g
Carbohydrates132 g
Fiber8.9 g
Sugars16 g
Total Fat78 g
Saturated Fat22 g
Monounsaturated Fat28 g
Polyunsaturated Fat20 g
Omega-30.1 g
Cholesterol1158 mg
Sodium2889 mg
Potassium2033 mg
Calcium686 mg
Iron17 mg
Magnesium189 mg
Phosphorus1285 mg
Zinc9 mg
Copper0.8 mg
Manganese1.7 mg
Vitamin D5.3 mcg
Vitamin C27 mg
Vitamin A556 mcg
Vitamin E3.3 mg
Vitamin K11 mcg
Vitamin B61.4 mg
Vitamin B123.6 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)2.2 mg
Niacin (B3)25 mg
Folate293 mcg
Choline871 mg
Caffeine0 mg
Water637 g
As published
This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 49. The excerpt below is the record exactly as published.
RISSOLES OF CHICKEN ^ With some boiled or roast chicken prepare an ordinary chicken hash, but not too creamy. Put it on the ice to get cold. Prepare some pancakes and cut them with a cutter, three inches in diameter, into round pieces. 94 LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. =1 LOUIS' EVERY WOMAN'S COOK BOOK Put a tablespoonful of the prepared chicken hash in the centre of the pancake, and double over so as to obtain a rissole half -moon shape; bread it in egg and bread crumbs, and fry in deep fat. Serve with tomato sauce
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