Chicken Croquettes
From Liverpool School of Cookery recipe book, 1900
Crushed vermicelli can be used instead of crumbs.
Presented as published in 1900. 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
734Calories
35 gProtein
109 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories734 kcal
Protein35 g
Carbohydrates109 g
Fiber0 g
Sugars0 g
Total Fat20 g
Saturated Fat4.2 g
Monounsaturated Fat6 g
Polyunsaturated Fat2.9 g
Cholesterol89 mg
Sodium493 mg
Potassium466 mg
Calcium37 mg
Iron3.6 mg
Magnesium55 mg
Phosphorus338 mg
Zinc2.7 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0.4 mcg
Vitamin C1.4 mg
Vitamin A35 mcg
Vitamin E0.3 mg
Vitamin K1.3 mcg
Vitamin B60.5 mg
Vitamin B120.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)10 mg
Folate52 mcg
Choline75 mg
Caffeine0 mg
Water93 g
As published
This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 18. The excerpt below is the record exactly as published.
Chicken Croquettes. r pint white stock. 1 teaspoonful butter. 1 oz. flour. Lemon juice. Pepper, salt, cayenne. Panard. 3 oz. cold chicken. 1 oz. ham. For Pastry. 4 oz. flour. 2 oz. butter
Cook this with the app: pantry check, scaling, and the assistant.