Chicken Croquettes
From The Wilson cook book, 1941
Have fat boiling, but not smoking hot. Cook about half a minute.
Presented as published in 1941. 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
862Calories
97 gProtein
36 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories862 kcal
Protein97 g
Carbohydrates36 g
Fiber6.6 g
Sugars13 g
Total Fat41 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat7 g
Omega-30.1 g
Cholesterol406 mg
Sodium738 mg
Potassium2157 mg
Calcium448 mg
Iron5.8 mg
Magnesium168 mg
Phosphorus1085 mg
Zinc7 mg
Copper0.5 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A205 mcg
Vitamin E0.4 mg
Vitamin K41 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1 mg
Folate28 mcg
Choline2.8 mg
Caffeine0 mg
Water555 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 9. The excerpt below is the record exactly as published.
Chicken Croquettes 2 cups chicken 2 eggs 1 cup cooked brains (native or 1 cup white sauce (scant) canned) Pepper Salt Dash of nutmeg Cook chicken, grind and add to brains. Put together with scant cup white sauce, beat in 2 eggs, salt and pepper to taste. Put on ice 2 hours or more. Then mold and fry in boiling fat after dipping in eggs (extra) and cracker crumbs. Mrs. U. H. Cozarrt. Chicken a la King 1 large boiled hen 1 cup grated cheese 3 tablespoons Worcestershire Sauce Dash of Tobasco Sauce 1 green pepper small can pimentoes cups white sauce lemon (juice) or tablespoon wine can mushrooms RA bt Rt OO Make white sauce, add cheese and other ingredients. Put in chicken cut into small pieces, add lemon juice when taken off stove. ELutA H. THOMAS. THE WILSON CooK Book at | Barbecued Chicken Have chicken dressed, split chicken down back, place in small roaster with split side up. Cover with flour, add salt and pepper, dot well with butter and add about one pint of water. Place cover on roaster and cook on top of stove about 25 minutes, turning chicken over about twice. AS soon as tender sprinkle again with flour and baste well—place in oven to brown, keeping well basted. Mrs. W. M. WIGGINS. Sauce for Barbecued Chicken % cup vinegar 1 teaspoon sugar % stick butter Red pepper to taste Put vinegar in sauce pan, add butter, sugar, and red pepper. Cook a few minutes. Pour over chicken the last few minutes of cooking time and then serve. Mrs. V. F. Moss, JR. Chicken Croquettes 2 cups ground chicken 1 cup white sauce 1 teaspoon chopped parsley
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