Rissoles (Savoury)

Ingredients

• Two ounces of Bread-raspings
• Two ounces of grated Cheese
• Four ounces of mashed Potatoes
• One heaped tablespoonful of chopped Parsley
• Four ounces of Onion
• The whites of four Eggs
• A saltspoonful of Pepper
• Two tablespoonfuls of Milk
• Oil, or Albene

Method

1. 1

   Put the bread-crumbs, cheese, potatoes, parsley, and pepper into a bowl, large enough to mix them thoroughly.

2. 2

   Peel and slice the onion and throw it into cold water; let it boil up quickly and remain boiling for one minute, then drain it and chop it finely, and add it to the other ingredients in the bowl.

3. 3

   Mix all thoroughly, and moisten with the beaten whites of egg and the milk.

4. 4

   Mix again very carefully and cover the mixture, and let it stand for at least four hours.

5. 5

   Now form it into any shape preferred, and fry in either salad oil, or Albene.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 36. The excerpt below is the record exactly as published.

Rissoles (Savoury). Ingredients. Two ounces of Bread-raspings. Two ounces of grated Cheese. Four ounces of mashed Potatoes. One heaped tablespoonful of chopped Parsley. Four ounces of Onion. The whites of four Eggs. A saltspoonful of Pepper. Two tablespoonfuls of Milk. Oil, or Albene

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