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Corn Croquettes
From A calendar of dinners, with 615 recipes, 1913
Serves 2
Place chicken on hot platter, garnish with croquettes and serve hot.
Presented as published in 1913. 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
437Calories
15 gProtein
35 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories437 kcal
Protein15 g
Carbohydrates35 g
Fiber1.8 g
Sugars17 g
Total Fat27 g
Saturated Fat5.5 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol122 mg
Sodium220 mg
Potassium554 mg
Calcium338 mg
Iron1.7 mg
Magnesium52 mg
Phosphorus362 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A118 mcg
Vitamin E0.4 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.4 mg
Folate38 mcg
Choline119 mg
Caffeine0 mg
Water275 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 32. The excerpt below is the record exactly as published.
Corn croquettes For Croquettes 2 tablespoonfuls Crisco Y% teaspoonful sugar 1 can or 14 ears corn Pepper and salt to taste 2 tablespoonfuls flour 1 egg 2 cupfuls milk Breadcrumbs
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