Westphalian Rissoles

Name: Westphalian Rissoles
Ingredients: a quarter of a pound of lean ham; 1 pound of mashed potatoes; some butter; pepper; salt; two beaten eggs

From Wholesome cookery, 1887

Presented as published in 1887. 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

899Calories

34 gProtein

113 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories899 kcal

Protein34 g

Carbohydrates113 g

Fiber11 g

Sugars15 g

Total Fat34 g

Saturated Fat15 g

Monounsaturated Fat10 g

Polyunsaturated Fat4.9 g

Omega-30.4 g

Cholesterol159 mg

Sodium3217 mg

Potassium1662 mg

Calcium256 mg

Iron5.1 mg

Magnesium102 mg

Phosphorus642 mg

Zinc4 mg

Copper0.3 mg

Manganese1 mg

Vitamin D1.5 mcg

Vitamin C0.5 mg

Vitamin A318 mcg

Vitamin E1.7 mg

Vitamin K12 mcg

Vitamin B60.9 mg

Vitamin B121.5 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1 mg

Niacin (B3)14 mg

Folate137 mcg

Choline229 mg

Caffeine0 mg

Water473 g

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 45. The excerpt below is the record exactly as published.

Westphalian Rissoles. Mince a quarter of a pound of lean ham ; pound it up Avith 1 pound of mashed potatoes, some butter, pepper, salt, and tAvo beaten eggs.

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