Beef Croquettes
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Do not dry them up, as then they are cooked too much.
Presented as published in 1895. 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
3255Calories
152 gProtein
327 gCarbs
142 gFat
Full nutrition (34 nutrients)
Calories3255 kcal
Protein152 g
Carbohydrates327 g
Fiber20 g
Sugars28 g
Total Fat142 g
Saturated Fat53 g
Monounsaturated Fat56 g
Polyunsaturated Fat15 g
Omega-30 g
Cholesterol708 mg
Sodium3730 mg
Potassium2238 mg
Calcium922 mg
Iron32 mg
Magnesium284 mg
Phosphorus1645 mg
Zinc24 mg
Copper1.5 mg
Manganese4.3 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.4 mg
Vitamin K30 mcg
Vitamin B62.2 mg
Vitamin B1215 mcg
Thiamin (B1)4.8 mg
Riboflavin (B2)3 mg
Niacin (B3)46 mg
Folate564 mcg
Choline360 mg
Caffeine0 mg
Water366 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 19. The excerpt below is the record exactly as published.
Beef Croquettes. Take one pound of cold beef left from roast or steak, cut off all gristle or skin, hash it fine enough to adhere. Add the same quantity of fine rolled cracker, or grated bread crumbs; gravy or milk to moisten, two eggs, season to taste with butter, salt and pepper; lemon and onion
Cook this with the app: pantry check, scaling, and the assistant.