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Veal Rissoles
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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
559Calories
49 gProtein
15 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories559 kcal
Protein49 g
Carbohydrates15 g
Fiber0.4 g
Sugars5 g
Total Fat33 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat6 g
Cholesterol193 mg
Sodium652 mg
Potassium901 mg
Calcium173 mg
Iron2.5 mg
Magnesium72 mg
Phosphorus580 mg
Zinc7.4 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C0.9 mg
Vitamin A163 mcg
Vitamin E1.1 mg
Vitamin K1.5 mcg
Vitamin B61 mg
Vitamin B123.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)18 mg
Folate43 mcg
Choline18 mg
Caffeine0 mg
Water251 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 61. The excerpt below is the record exactly as published.
Veal Rissoles. Mince 1 lb. veal extremely small. Add a little finely-chopped cold ham. Mix well together with white sauce flavoured with mush- room
Cook this with the app: pantry check, scaling, and the assistant.