Cream Croquettes

Name: Cream Croquettes
Ingredients: To each well 'beaten egg; add two tablespoonfuls of cream; one teaspoonful of sugar; enough cracker crumbs to absorb the egg and cream; Dredge over the mixture enough white flour

From Meat substitutes, 1907

Presented as published in 1907. 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

188Calories

7 gProtein

6 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories188 kcal

Protein6.9 g

Carbohydrates5.6 g

Fiber0 g

Sugars4.4 g

Total Fat15 g

Saturated Fat7.5 g

Monounsaturated Fat4 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol216 mg

Sodium77 mg

Potassium97 mg

Calcium46 mg

Iron0.9 mg

Magnesium7.8 mg

Phosphorus116 mg

Zinc0.7 mg

Copper0 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.9 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water55 g

As published

This recipe was extracted from Meat substitutes (1907) by Isabel Goodhue, page 8. The excerpt below is the record exactly as published.

Cream Croquettes To each well 'beaten egg add two tablespoonfuls of cream, one teaspoonful of sugar and enough cracker crumbs to absorb the egg and cream. Dredge over the mixture enough white flour

Cook this with the app: pantry check, scaling, and the assistant.