dairy-freenut-freesoy-free
Anchovy and Egg Croquettes
From Handbook of practical cookery, 1886
Serves 1
Directions for maitre d'hotel butter will be found on page 118.
Presented as published in 1886. 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
347Calories
23 gProtein
22 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories347 kcal
Protein23 g
Carbohydrates22 g
Fiber1.4 g
Sugars2.8 g
Total Fat18 g
Saturated Fat5.8 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol406 mg
Sodium703 mg
Potassium330 mg
Calcium127 mg
Iron3.8 mg
Magnesium34 mg
Phosphorus280 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2.4 mcg
Vitamin C0.9 mg
Vitamin A150 mcg
Vitamin E1.4 mg
Vitamin K4.2 mcg
Vitamin B60.3 mg
Vitamin B122.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5 mg
Folate76 mcg
Choline306 mg
Caffeine0 mg
Water100 g
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 90. The excerpt below is the record exactly as published.
Anchovy and Egg Croquettes. — Two tea-spoonfuls an- chovy paste, two hard-boiled eggs, one ounce cold boiled tongue, quarter tea-spoonful pepper, one raw egg, four table- spoonfuls bread crumb
Cook this with the app: pantry check, scaling, and the assistant.