Cheese Croquettes

Name: Cheese Croquettes
Ingredients: half a pound of American cheese; a scant tablespoonful of butter; a tablespoonful of milk; an egg beaten enough to break it; half a teaspoonful of salt; a dash of paprika

From The blue ribbon cook book, 1904

Serve immediately to prevent the cheese from hardening.

Presented as published in 1904. 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

911Calories

48 gProtein

13 gCarbs

86 gFat

Full nutrition (34 nutrients)

Calories911 kcal

Protein48 g

Carbohydrates13 g

Fiber0 g

Sugars6.9 g

Total Fat86 g

Saturated Fat43 g

Monounsaturated Fat18 g

Polyunsaturated Fat3.4 g

Omega-30.3 g

Cholesterol442 mg

Sodium5010 mg

Potassium433 mg

Calcium2013 mg

Iron2 mg

Magnesium65 mg

Phosphorus1342 mg

Zinc6.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D18 mcg

Vitamin C0 mg

Vitamin A765 mcg

Vitamin E2.3 mg

Vitamin K7.4 mcg

Vitamin B60.2 mg

Vitamin B123.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.3 mg

Folate24 mcg

Choline193 mg

Caffeine0 mg

Water144 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 32. The excerpt below is the record exactly as published.

CHEESE CROQUETTES. Grate half a pound of American cheese. Mix in it a scant tablespoonful of butter, a tablespoonful of milk, an egg beaten enough to break it, half a teaspoonful of salt, and a dash of paprika

Cook this with the app: pantry check, scaling, and the assistant.