Beef Croquettes
From Aunt Sammy's radio recipes, 1926
For oven-browned croquettes, use cream sauce instead of milk.
Presented as published in 1926. 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
316Calories
14 gProtein
45 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories316 kcal
Protein14 g
Carbohydrates45 g
Fiber4 g
Sugars20 g
Total Fat9.1 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium1110 mg
Potassium1265 mg
Calcium346 mg
Iron4 mg
Magnesium81 mg
Phosphorus343 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D2.3 mcg
Vitamin C22 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.8 mg
Folate38 mcg
Choline43 mg
Caffeine0 mg
Water452 g
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 32. The excerpt below is the record exactly as published.
BEEF CROQUETTES 55 cone shapes. Dip into the beaten egg which has been well mixed with 1 tablespoon of water. RoH in finely sifted bread crumbs and place on a pan or board. Let stand for an hour or longer for the egg coating to dry. If the cream sauce is used as the binder, make it from 3 tablespoons flour and 1 cup milk. Heat in an iron kettle any desired fat until hot enough to brown a bread crumb in 40 seconds. Then carefully place the croquettes in a wire basket, lower them slowly into the fat, and cook until a golden brown . As the croquettes are removed put them on a paper to absorb the excess fat and keep warm in the oven until all are prepared. Serve with a garnish of parsley
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