Corn Croquettes
From What to eat, how to serve it, 1891
Presented as published in 1891. 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
88Calories
6 gProtein
5 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories88 kcal
Protein6.3 g
Carbohydrates4.5 g
Fiber0 g
Sugars4.4 g
Total Fat8.4 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol196 mg
Sodium71 mg
Potassium70 mg
Calcium29 mg
Iron0.9 mg
Magnesium6.1 mg
Phosphorus100 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water39 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 37. The excerpt below is the record exactly as published.
Corn Croquettes. Brown Bread. Strawberry Short-Cake. Iced Coffee. Baked Chicken Omelet — Into one cupful of white sauce, made as previously directed, stir a cupful of chicken, minced fine and sea- soned to taste. Beat two eggs light, yolks and white separately. Add the yolks to the chicken mixture ; last, stir in the whites lightly, pour into a buttered pudding dish, and bake in a quick oven. Corn Croquettes. — To two cupfuls of green corn, chopped, add one well-beaten egg, a 144 FAMILY LUNCHES FOB SUMMEB teaspoonf ul of butter, one of sugar, salt to taste, and just enough flour to hold the in- gredients togethe
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