Bread Croquettes
From My best 250 recipes, 1907
Sugar may be omitted if desired, and salt, pepper and parsley added.
Presented as published in 1907. 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
1935Calories
59 gProtein
370 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories1935 kcal
Protein59 g
Carbohydrates370 g
Fiber19 g
Sugars77 g
Total Fat23 g
Saturated Fat5.2 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat9 g
Cholesterol0 mg
Sodium3164 mg
Potassium1028 mg
Calcium822 mg
Iron22 mg
Magnesium199 mg
Phosphorus746 mg
Zinc6.4 mg
Copper1.2 mg
Manganese4.1 mg
Vitamin D0 mcg
Vitamin C101 mg
Vitamin A6.7 mcg
Vitamin E0.9 mg
Vitamin K29 mcg
Vitamin B60.6 mg
Vitamin B121.5 mcg
Thiamin (B1)4.2 mg
Riboflavin (B2)1.8 mg
Niacin (B3)29 mg
Folate462 mcg
Choline63 mg
Caffeine0 mg
Water74 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 32. The excerpt below is the record exactly as published.
BREAD CROQUETTES These are very nice when they are served with fricassee of chicken, lamb or veal, and may take the place of other starchy food. Rub stale bread in the hands until it is evenly crumbed. To one quart of crumbs add four My Best 250 Recipes 115 tablespoonfuls of sugar, half a cup of clean cur- rants, a grating of nutmeg and three well-beaten eggs ; work this mixture with the hand until it is moist, form in small pyramids, dip in egg, roll in breadcrumbs, and fry in hot fat. Sugar may be omitted if desired, and salt, pepper and parsley added. PRUNE SOUFFLE Mash sufficient stewed prunes to make half a pint; press them through a colander; add four tablespoonfuls of sugar
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Cook this with the app: pantry check, scaling, and the assistant.