Chicken Croquettes No. 2
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 64. The excerpt below is the record exactly as published.
Chicken Croquettes No. 2 — To half a cup of White Sauce No. 2 add a cup of cooked chicken, finely hashed, a teaspoonful of minced onion, half a teaspoonful of minced parsley
Cook this with the app: pantry check, scaling, and the assistant.