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Chicken and Sweetbread Croquettes
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
Ensure the meat is not too finely chopped.
Presented as published in 1901. 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
834Calories
54 gProtein
30 gCarbs
76 gFat
Full nutrition (34 nutrients)
Calories834 kcal
Protein54 g
Carbohydrates30 g
Fiber0 g
Sugars2 g
Total Fat76 g
Saturated Fat19 g
Monounsaturated Fat19 g
Polyunsaturated Fat8.4 g
Omega-30 g
Cholesterol377 mg
Sodium382 mg
Potassium691 mg
Calcium77 mg
Iron4.6 mg
Magnesium66 mg
Phosphorus490 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C4 mg
Vitamin A138 mcg
Vitamin E1 mg
Vitamin K4.8 mcg
Vitamin B61 mg
Vitamin B121 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)20 mg
Folate82 mcg
Choline226 mg
Caffeine0 mg
Water314 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 19. The excerpt below is the record exactly as published.
CHICKEN AND SWEETBREAD CROQUETTES. Add to a sweetbread cooked, cooled and chopped, not too fine — enough chopped ciiicken to make one pint in all. Melt one-fourth a cup of butter, addhilf a cup of flour and cook until frothy ; then add gradually, stirring constantly, one cup of chicken stock, well seasoned with vegetables and sweet herbs, and one-third a cup of cream. Season to taste with salt and pepper; add one egg, well beaten
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