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, cook with lemon juice, water, and sugar until soft.

2. 2

   Make a crust with flour, butter, egg yolk, and water.

3. 3

   Roll out, fill with pear mixture, fold and seal edges.

4. 4

   Brush with egg white, sprinkle with sugar, bake in a moderate oven for half an hour.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 70. The excerpt below is the record exactly as published.

WISS JilSSOLES. IS9 When done, take them from the oven, brush each over with a little milk, sprinkle them with a little sugar, and return all to the oven for one minute, and serve them with a hard sauce^ directions for making which, will be found on page i68. S'wiss Blssoles. — 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.