Chicken Croquettes
From Chafing dish and casserole cookery, 1908
Presented as published in 1908. 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
996Calories
76 gProtein
8 gCarbs
71 gFat
Full nutrition (33 nutrients)
Calories996 kcal
Protein76 g
Carbohydrates8.3 g
Fiber0 g
Sugars0 g
Total Fat71 g
Saturated Fat26 g
Monounsaturated Fat31 g
Polyunsaturated Fat9.4 g
Cholesterol367 mg
Sodium315 mg
Potassium1143 mg
Calcium39 mg
Iron8.7 mg
Magnesium82 mg
Phosphorus635 mg
Zinc9.5 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C11 mg
Vitamin A93 mcg
Vitamin E0.7 mg
Vitamin K3.4 mcg
Vitamin B61.5 mg
Vitamin B129.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)25 mg
Folate29 mcg
Choline135 mg
Caffeine0 mg
Water296 g
As published
This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 10. The excerpt below is the record exactly as published.
a fairly consistent white sauce as above directed, add to it half a pound of minced cooked chicken and ham or tongue, also two yolks of eggs. Cook for a few minutes, and spread on a plate to cool. Make up into small cork shapes. Egg and crumb them, then fry in the chafing dish in hot clarified butter
Cook this with the app: pantry check, scaling, and the assistant.