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Chicken and Sweetbread Croquettes
From Scientific cooking with scientific methods, 1911
Serves 2
Either walnut or pecan-nut meat can be used for these.
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
1236Calories
55 gProtein
38 gCarbs
97 gFat
Full nutrition (34 nutrients)
Calories1236 kcal
Protein55 g
Carbohydrates38 g
Fiber8.9 g
Sugars6.4 g
Total Fat97 g
Saturated Fat24 g
Monounsaturated Fat24 g
Polyunsaturated Fat10 g
Omega-30.2 g
Cholesterol353 mg
Sodium633 mg
Potassium1638 mg
Calcium255 mg
Iron7.7 mg
Magnesium147 mg
Phosphorus1021 mg
Zinc5.1 mg
Copper6.8 mg
Manganese0.9 mg
Vitamin D2.4 mcg
Vitamin C4.1 mg
Vitamin A541 mcg
Vitamin E5.3 mg
Vitamin K13 mcg
Vitamin B60.8 mg
Vitamin B123.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate28 mcg
Choline95 mg
Caffeine0 mg
Water241 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.
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
Cook this with the app: pantry check, scaling, and the assistant.