gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rissoles, Pancake
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for five or six for a dish.
Presented as published in 1892. 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
25Calories
2 gProtein
0 gCarbs
2 gFat
Full nutrition (28 nutrients)
Calories25 kcal
Protein2.4 g
Carbohydrates0.2 g
Fiber0 g
Total Fat1.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Cholesterol12 mg
Sodium10 mg
Potassium43 mg
Calcium1.5 mg
Iron0.2 mg
Magnesium2.8 mg
Phosphorus23 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate1.4 mcg
Water9.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1575. The excerpt below is the record exactly as published.
Rissoles, Pancake. — Make some batter as for pancakes. It will be better if made two or three hoiu-s befoi-e it is wanted. Mince finely some cold-dressed veal, and v.nth. it a quarter of its weight in lean ham or tongue. Season with salt, pepper, grated nutmeg, and grated lemon-peel. Fry a thin pancake in the usual way. When it is brown on the upper side turn it over, and put into the middle of it two table-spoonfuls of the minced vea
Cook this with the app: pantry check, scaling, and the assistant.