Chicken and Oyster Croquettes
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
1270Calories
116 gProtein
13 gCarbs
80 gFat
Full nutrition (33 nutrients)
Calories1270 kcal
Protein116 g
Carbohydrates13 g
Fiber0 g
Sugars3.1 g
Total Fat80 g
Saturated Fat23 g
Monounsaturated Fat31 g
Polyunsaturated Fat18 g
Cholesterol553 mg
Sodium753 mg
Potassium1668 mg
Calcium345 mg
Iron27 mg
Magnesium184 mg
Phosphorus1177 mg
Zinc201 mg
Copper14 mg
Manganese1.6 mg
Vitamin D0.9 mcg
Vitamin C7.6 mg
Vitamin A258 mcg
Vitamin E5.6 mg
Vitamin K12 mcg
Vitamin B61.8 mg
Vitamin B1245 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)37 mg
Folate63 mcg
Choline605 mg
Caffeine0 mg
Water754 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 27. The excerpt below is the record exactly as published.
Chicken and Oyster Croquettes. These are made the same way with the addition of one pint of oysters to every pint of chicken. Wash the oysters in as little hot water as possible, which scald with the oyster broth, and skim, then use it to moisten the croquettes instead of milk or cream, as far as it will go. Take out the hard lobes of the oyster, season with salt
Cook this with the app: pantry check, scaling, and the assistant.