Chicken Croquettes

Name: Chicken Croquettes
Ingredients: sufficient cold boiled chicken to make one quart; two level teaspoonfuls of salt; two tablespoonfuls of chopped parsley; a quarter of a grated nutmeg; a tablespoonful of grated onion; a saltspoonful of red pepper; a pint of milk; two tablespoonfuls of butter; four of flour

From My best 250 recipes, 1907

Serve plain or with peas.

Presented as published in 1907. 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

2450Calories

196 gProtein

49 gCarbs

181 gFat

Full nutrition (34 nutrients)

Calories2450 kcal

Protein196 g

Carbohydrates49 g

Fiber0.3 g

Sugars24 g

Total Fat181 g

Saturated Fat50 g

Monounsaturated Fat62 g

Polyunsaturated Fat31 g

Omega-30.1 g

Cholesterol831 mg

Sodium5518 mg

Potassium2613 mg

Calcium719 mg

Iron10 mg

Magnesium259 mg

Phosphorus1929 mg

Zinc15 mg

Copper0.5 mg

Manganese0.5 mg

Vitamin D6.6 mcg

Vitamin C37 mg

Vitamin A544 mcg

Vitamin E3.1 mg

Vitamin K14 mcg

Vitamin B63.7 mg

Vitamin B125.6 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)2 mg

Niacin (B3)67 mg

Folate116 mcg

Choline652 mg

Caffeine0 mg

Water1083 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 37. The excerpt below is the record exactly as published.

CHICKEN CROQUETTES Chop sufficient cold boiled chicken to make one quart; add to it two level teaspoonfuls of salt, two tablespoonfuls of chopped parsley, a quarter of a grated nutmeg, a tablespoonful of grated onion and a saltspoonful of red pepper; mix thoroughly. Put over the fire a pint of milk ; add to it, rubbed to a smooth paste, two table- spoonfuls of butter and four of flour

Cook this with the app: pantry check, scaling, and the assistant.