Chicken Croquettes
From Granite City cook book, 1900
Recipe by Mrs. W. E. Merritt.
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
1348Calories
104 gProtein
142 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories1348 kcal
Protein104 g
Carbohydrates142 g
Fiber2.3 g
Sugars0.4 g
Total Fat40 g
Saturated Fat9.3 g
Monounsaturated Fat12 g
Polyunsaturated Fat7.8 g
Omega-30 g
Cholesterol573 mg
Sodium378 mg
Potassium1702 mg
Calcium105 mg
Iron11 mg
Magnesium147 mg
Phosphorus1089 mg
Zinc8.2 mg
Copper0.6 mg
Manganese2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.5 mg
Folate433 mcg
Choline157 mg
Caffeine0 mg
Water412 g
As published
This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 14. The excerpt below is the record exactly as published.
CHICKEX CROQUETTES. To 1 pint of ground chicken add 1 teacup of rice, 1 egg, a little salt, pep- per and chopped parsley. Mix all to- gether and moisten with the water the chicken was boiled in. Form in cones, dip in egg and cracker crumbs, and fry in deep hot fat. MRS. W. E. MERRITT. PRESSED CHICKEN. iSimmer a fowl until tender, remove bones and tough skins, let it cool and cut in very small pieces leaving some skin it cut very fine. Reduce liquor to a cupful, skim free of fat, and add small piece of butter, pepper
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