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Rissoles of Veal

Name: Rissoles of Veal
Yield: 4 servings
Ingredients: £ lb. cooked veal; i lb. crumb of bread; 2 oz. suet; i pint milk; £ pint gravy; peel of half a lemon; 2 eggs; pepper and salt; mace

From The "A1" cookery book, 1901

Serves 4

Presented as published in 1901. 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

844Calories

42 gProtein

92 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories844 kcal

Protein42 g

Carbohydrates92 g

Fiber5.6 g

Sugars13 g

Total Fat34 g

Saturated Fat15 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.9 g

Omega-30 g

Cholesterol184 mg

Sodium973 mg

Potassium691 mg

Calcium391 mg

Iron7.1 mg

Magnesium83 mg

Phosphorus517 mg

Zinc5.8 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D1.7 mcg

Vitamin C6.6 mg

Vitamin A79 mcg

Vitamin E0.9 mg

Vitamin K12 mcg

Vitamin B60.5 mg

Vitamin B122.3 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)13 mg

Folate158 mcg

Choline183 mg

Caffeine0 mg

Water229 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 41. The excerpt below is the record exactly as published.

Rissoles of Veal. — £ lb. cooked veal, i lb. crumb of bread, 2 oz. suet, i pint milk, £ pint gravy, peel of half a lemon, 2 eggs, pepper and salt, mace

Cook this with the app: pantry check, scaling, and the assistant.