Chicken Croquettes
From Domestic science (Clark, Cornell home economics), 1911
Croquettes are suitable for luncheons and an excellent way of using left-overs.
Presented as published in 1911. 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
1697Calories
120 gProtein
30 gCarbs
123 gFat
Full nutrition (33 nutrients)
Calories1697 kcal
Protein120 g
Carbohydrates30 g
Fiber0.8 g
Sugars10 g
Total Fat123 g
Saturated Fat32 g
Monounsaturated Fat53 g
Polyunsaturated Fat23 g
Cholesterol621 mg
Sodium3696 mg
Potassium1757 mg
Calcium444 mg
Iron5.9 mg
Magnesium144 mg
Phosphorus1420 mg
Zinc9.4 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D3 mcg
Vitamin C2.1 mg
Vitamin A457 mcg
Vitamin E2.3 mg
Vitamin K3 mcg
Vitamin B60.8 mg
Vitamin B123.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)30 mg
Folate71 mcg
Choline315 mg
Caffeine0 mg
Water444 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 96. The excerpt below is the record exactly as published.
Chicken Croquettes. 2 c. cooked chicken, chopped fine; 1 c. thick white sauce; 1 tsp. onion juice; few grains of grated nutmeg; add salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.