dairy-freenut-freesoy-free
Veal Rissoles
From Cassell's dictionary of cookery, 1892
Serves 1
Beef may be done in the same way.
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
494Calories
23 gProtein
43 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories494 kcal
Protein23 g
Carbohydrates43 g
Fiber18 g
Sugars2.6 g
Total Fat29 g
Saturated Fat13 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol225 mg
Sodium10279 mg
Potassium932 mg
Calcium307 mg
Iron9.9 mg
Magnesium162 mg
Phosphorus334 mg
Zinc3.7 mg
Copper1.3 mg
Manganese4.4 mg
Vitamin D1.2 mcg
Vitamin C41 mg
Vitamin A206 mcg
Vitamin E1.2 mg
Vitamin K452 mcg
Vitamin B60.5 mg
Vitamin B121 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5 mg
Folate108 mcg
Choline178 mg
Caffeine0 mg
Water104 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2164. The excerpt below is the record exactly as published.
Veal Rissoles (another way) .—Take some cold veal, a little cold ham, some parsley, a small quantity of thjTne, a little lemon-peel, and one anchovy; chop them all very small, and mix them with a few bread-crumbs, pepper, salt, mace, and nutmeg to taste. Wet them with an egg
Cook this with the app: pantry check, scaling, and the assistant.