Cheese Croquettes
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
1248Calories
64 gProtein
114 gCarbs
92 gFat
Full nutrition (34 nutrients)
Calories1248 kcal
Protein64 g
Carbohydrates114 g
Fiber0 g
Sugars12 g
Total Fat92 g
Saturated Fat30 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.6 g
Omega-30.2 g
Cholesterol615 mg
Sodium1868 mg
Potassium800 mg
Calcium1287 mg
Iron9.1 mg
Magnesium110 mg
Phosphorus1185 mg
Zinc7.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A603 mcg
Vitamin E2 mg
Vitamin K3.1 mcg
Vitamin B60.5 mg
Vitamin B123.6 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.9 mg
Niacin (B3)8.9 mg
Folate270 mcg
Choline341 mg
Caffeine0 mg
Water352 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 53. The excerpt below is the record exactly as published.
Cheese Croquettes Ingredients : 3 tbsp. butter i c. cheese cut in small cubes I c. flour \ c. grated Parmesan cheese | c. milk. \ tsp. salt yolks 2 eggs paprika Method : Make a white sauce of flour, butter, seasonings, and milk. Add beaten yolks and cheese. Cool. Proceed as for Rice Croquettes. Nut and Raisin Croquettes Ingredients : i c. stale bread crumbs 2 egg yolks \ c. milk salt i c. chopped nut meats pepper i c. chopped raisins Method : Soak bread in milk until soft. Add nuts, seasonings, beaten yolks, and raisins. Proceed as for Rice Croquettes. Chicken Croquettes Ingredients : 3^ c. chopped chicken i tbsp. parsley onion juice 2 tsp. lemon juice Make i pt. of very thick cream sauce : i pt. cream and milk \\ tsp. salt \ c. butter \ tsp. white pepper \ c. flour
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