Chicken Croquettes
From "Dainty dishes", 1903
May be garnished with peas, asparagus, carrots, or flavored with truffles.
Presented as published in 1903. 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
13Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories13 kcal
Protein1 g
Carbohydrates2.6 g
Fiber1.2 g
Sugars1.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium221 mg
Potassium67 mg
Calcium5.7 mg
Iron0.4 mg
Magnesium7.8 mg
Phosphorus34 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate6.2 mcg
Choline11 mg
Caffeine0 mg
Water47 g
As published
This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 19. The excerpt below is the record exactly as published.
Chicken Croquettes. Cut the flesh of a cooked chicken (or fowl) into small squares and add one-third the amount of chopped mushrooms. Reduce the same amount of Bechamel as there is chicken meat, thicken with a few egg yolks and add the chicken and mushrooms. Season to taste with salt, pepper and nutmeg; put on a dish and set in a cool place to get cold. When thoroughly firm, shape the preparation in any desired form, dip in beaten eggs, roll in bread crumbs and fry in hot lard
Cook this with the app: pantry check, scaling, and the assistant.