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Chicken or Beef Croquettes
From Buckeye cookery, 1892
Serves 1
Presented as published in 1892. 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
689Calories
41 gProtein
27 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories689 kcal
Protein41 g
Carbohydrates27 g
Fiber12 g
Sugars0.6 g
Total Fat49 g
Saturated Fat20 g
Monounsaturated Fat20 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol313 mg
Sodium9882 mg
Potassium1038 mg
Calcium407 mg
Iron11 mg
Magnesium143 mg
Phosphorus421 mg
Zinc8 mg
Copper0.6 mg
Manganese3.7 mg
Vitamin D1 mcg
Vitamin C4.9 mg
Vitamin A131 mcg
Vitamin E1.9 mg
Vitamin K298 mcg
Vitamin B61.1 mg
Vitamin B125 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.4 mg
Folate87 mcg
Choline158 mg
Caffeine0 mg
Water162 g
As published
This recipe was extracted from Buckeye cookery (1892), page 207. The excerpt below is the record exactly as published.
CHICKEN OR BEEF CroquETTES.—Take cold chicken, or roast or boiled beef or veal, mince very fine, moisten with the cold gravy if at hand, or moisten well, and add one egg, season with pepper, salt and an onion or sage; make into small cakes, cover with egg and bread-crumbs, and fry in lard and butter. One cup fresh boiled rice
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