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Chicken Croquettes
From The Toronto Cook Book, 1915
Serves 11
Presented as published in 1915. 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
751Calories
63 gProtein
5 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories751 kcal
Protein63 g
Carbohydrates5 g
Fiber0.6 g
Sugars2.4 g
Total Fat60 g
Saturated Fat15 g
Monounsaturated Fat21 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol277 mg
Sodium250 mg
Potassium740 mg
Calcium96 mg
Iron3.3 mg
Magnesium75 mg
Phosphorus541 mg
Zinc4.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C7 mg
Vitamin A197 mcg
Vitamin E1.7 mg
Vitamin K6.8 mcg
Vitamin B61.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)23 mg
Folate26 mcg
Choline206 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 122. The excerpt below is the record exactly as published.
Chicken Croquettes Eight pounds chicken chopped fine, one pint milk heated in a double boiler with a piece of butter the size of a large egg; add three tablespoons of flour. When thick mix the cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.