Celery Croquettes
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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
192Calories
8 gProtein
18 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories192 kcal
Protein7.8 g
Carbohydrates18 g
Fiber0 g
Sugars0.2 g
Total Fat9.8 g
Saturated Fat3.2 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.4 g
Cholesterol367 mg
Sodium2828 mg
Potassium1342 mg
Calcium273 mg
Iron0.9 mg
Magnesium55 mg
Phosphorus239 mg
Zinc1.2 mg
Copper0 mg
Manganese0.4 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A130 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate50 mcg
Choline279 mg
Caffeine0 mg
Water486 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 15. The excerpt below is the record exactly as published.
Celery Croquettes. Mince the white part of the celery and mix well with an equal quantity of bread crumbs; to a quart of the mixture add the yolks of 2 eggs, a heaping teaspoon- ful of salt, and a pinch of cayenne ; if the moisture from the celery is not sufficient, add a little milk
Cook this with the app: pantry check, scaling, and the assistant.