dairy-freenut-freesoy-freefish-freeshellfish-free
Chicken Croquettes
From The new home cook book, 1896
Serves 3
Presented as published in 1896. 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
569Calories
66 gProtein
8 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories569 kcal
Protein66 g
Carbohydrates7.7 g
Fiber1.9 g
Sugars0.8 g
Total Fat28 g
Saturated Fat12 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol434 mg
Sodium352 mg
Potassium1059 mg
Calcium103 mg
Iron3.9 mg
Magnesium96 mg
Phosphorus738 mg
Zinc10 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C0.3 mg
Vitamin A80 mcg
Vitamin E1.3 mg
Vitamin K0.2 mcg
Vitamin B61.3 mg
Vitamin B124.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)23 mg
Folate69 mcg
Choline148 mg
Caffeine0 mg
Water261 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new home cook book (1896), page 64. The excerpt below is the record exactly as published.
CHICKEN CEOQUETTES. Mrs. Chaftee, Detroit. One plump chicken, two pounds veal cut from the round. Boil chicken and veal separately in cold water, just enough to cover; pick to pieces and chop. Cut up one-third of a loaf of bread and soak in the broth of the chicken while warm ; put all in a chopping bowl ; season with salt, pepper, mace and nutmeg ; beat three eggs
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