Vegetable Rissoles

Name: Vegetable Rissoles
Ingredients: 1 small tin Chivers’ Macedoine of Vegetables; 1 cup white bread crumbs; 1 cup chopped cooked ham; 1 onion; Little butter; 1 egg; Fat for frying

From Chivers selected recipes, 1930

Presented as published in 1930. 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

1010Calories

76 gProtein

103 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories1010 kcal

Protein76 g

Carbohydrates103 g

Fiber7.3 g

Sugars17 g

Total Fat30 g

Saturated Fat9.4 g

Monounsaturated Fat12 g

Polyunsaturated Fat6.2 g

Omega-30.3 g

Cholesterol323 mg

Sodium3239 mg

Potassium1425 mg

Calcium337 mg

Iron11 mg

Magnesium111 mg

Phosphorus943 mg

Zinc8.2 mg

Copper0.6 mg

Manganese1.2 mg

Vitamin D2.9 mcg

Vitamin C11 mg

Vitamin A80 mcg

Vitamin E1.6 mg

Vitamin K1.1 mcg

Vitamin B61.2 mg

Vitamin B122.1 mcg

Thiamin (B1)2.8 mg

Riboflavin (B2)1.4 mg

Niacin (B3)22 mg

Folate256 mcg

Choline388 mg

Caffeine0 mg

Water390 g

As published

This recipe was extracted from Chivers selected recipes (1930) by Ltd Chivers & Sons, page 5. The excerpt below is the record exactly as published.

VEGETABLE RISSOLES 1 small tin Chivers’ Macedoine of 1 cup white bread crumbs Vegetables 1 cup chopped cooked ham 1 onion Little butter 1 egg Fat for frying

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