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Chicken and Mushroom 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
660Calories
41 gProtein
23 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories660 kcal
Protein41 g
Carbohydrates23 g
Fiber5.7 g
Sugars7.3 g
Total Fat46 g
Saturated Fat12 g
Monounsaturated Fat19 g
Polyunsaturated Fat12 g
Omega-30.1 g
Cholesterol141 mg
Sodium765 mg
Potassium861 mg
Calcium192 mg
Iron5.2 mg
Magnesium81 mg
Phosphorus447 mg
Zinc3.7 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D1.9 mcg
Vitamin C4 mg
Vitamin A543 mcg
Vitamin E4.6 mg
Vitamin K14 mcg
Vitamin B61 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)15 mg
Folate36 mcg
Choline138 mg
Caffeine0 mg
Water243 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 83. The excerpt below is the record exactly as published.
Chicken and Mushroom Croquettes. Prepare same as chicken croquettes, using one and one-half cups chopped chicken meat and one-half cup chopped mushrooms. In preparing the meat and mush- rooms for croquettes, it is nicer to use a pair of scissors and cut in fine bits instead of chopping. Chicken and Sweetbread Croquettes. 1 cup minced sweetbreads. Vo cup nut meats, cut fine. 1 cup minced chicken. 1 teaspoon lemon juice. 1 cup thick white sauce. 1 teaspoon minced parsley. 1 teaspoon onion juice. Salt, pepper and paprika
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