Swiss Rissoles

Ingredients

• One-half pound of pears
• one-quarter pound of raisins
• two ounces of sugar
• eight ounces of flour
• four ounces of butter
• one egg
• one-half gill of cold water
• one-half of a lemon

Method

1. 1

   Pare and core pears, cut into small pieces.

2. 2

   Boil with lemon juice, cold water, and sugar for half an hour.

3. 3

   Cool mixture.

4. 4

   Make crust with flour and butter, add egg yolk and cold water.

5. 5

   Roll out, cut into squares, fill with pear mixture, seal, brush with egg white, sprinkle with sugar, and bake for half an hour.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 70. The excerpt below is the record exactly as published.

Swiss Rissoles. — One-half pound of pears, one- quarter pound of raisins, two ounces of sugar, eight ounces of flour, four ounces of butter, one egg, one-half gill of cold water, one-half of a lemon

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