Rissoles, Sweet
From Cassell's dictionary of cookery, 1892
Serves 4
Time to bake: about twenty minutes. Sufficient: a dozen 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
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, Sweet.— Roll and stamp the pastry in small rounds, as for ordinary rissoles. Lay in the centre a spoonful of jam or marma- lade, put a round of pastry on the top, and press the edges securely. Brush the rissoles over with egg, lay a little ring of pastry on the top of each
Cook this with the app: pantry check, scaling, and the assistant.