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Cheese Croquettes
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
901Calories
27 gProtein
43 gCarbs
82 gFat
Full nutrition (34 nutrients)
Calories901 kcal
Protein27 g
Carbohydrates43 g
Fiber3.4 g
Sugars4.5 g
Total Fat82 g
Saturated Fat38 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol495 mg
Sodium782 mg
Potassium711 mg
Calcium314 mg
Iron4.1 mg
Magnesium59 mg
Phosphorus473 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D2.1 mcg
Vitamin C9.6 mg
Vitamin A399 mcg
Vitamin E4.5 mg
Vitamin K14 mcg
Vitamin B60.6 mg
Vitamin B121 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.5 mg
Folate99 mcg
Choline238 mg
Caffeine0 mg
Water213 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 84. The excerpt below is the record exactly as published.
Cheese Croquettes. 2 tablespoons butter. ly^ cups cream cheese, cut % cup flour. into cubes. % cup milk. Cayenne (dash). Yolks 3 eggs. Salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.