Rissoles of Veal

Name: Rissoles of Veal
Ingredients: one pound of filet of veal; one quarter of pound of suet; one pound of bread crumbs; one-half pint of milk; two eggs; one saltspoonful of powdered mace; one teaspoonful of salt; one-half teaspoonful of pepper; one ounce of butter; one-half ounce of flour; one-half pint of white stock

From My mother's cook book, 1902

Drain rissoles on paper before serving.

Presented as published in 1902. 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

3104Calories

85 gProtein

350 gCarbs

171 gFat

Full nutrition (34 nutrients)

Calories3104 kcal

Protein85 g

Carbohydrates350 g

Fiber21 g

Sugars40 g

Total Fat171 g

Saturated Fat72 g

Monounsaturated Fat46 g

Polyunsaturated Fat15 g

Omega-30.1 g

Cholesterol545 mg

Sodium5899 mg

Potassium1451 mg

Calcium1201 mg

Iron25 mg

Magnesium243 mg

Phosphorus1232 mg

Zinc9.3 mg

Copper1.3 mg

Manganese4.5 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A238 mcg

Vitamin E3.2 mg

Vitamin K36 mcg

Vitamin B60.9 mg

Vitamin B124.1 mcg

Thiamin (B1)4.7 mg

Riboflavin (B2)2.7 mg

Niacin (B3)32 mg

Folate556 mcg

Choline410 mg

Caffeine0 mg

Water331 g

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 36. The excerpt below is the record exactly as published.

Rissoles of Veal.— One pound of filet of veal, one quarter of pound of suet, one pound of bread crumbs, , onerhalf pint of milk, two eggs, one saltspoonful of pow- dered maccj one teaspoonful of salt, one-half teaspoonful of pepper, one ounce of butter, one-half ounce of flour, one-half pint of white stock

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