Croquettes
From The spirit of cookery, 1895
Variations include using boiled beef, chicken, sweetbread, pheasant, rabbit, and seafood.
Presented as published in 1895. 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
620Calories
9 gProtein
103 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories620 kcal
Protein9 g
Carbohydrates103 g
Fiber5.4 g
Sugars48 g
Total Fat21 g
Saturated Fat5.2 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat5.2 g
Cholesterol26 mg
Sodium609 mg
Potassium392 mg
Calcium83 mg
Iron4 mg
Magnesium33 mg
Phosphorus122 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C9.7 mg
Vitamin A33 mcg
Vitamin E0.4 mg
Vitamin K9.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.4 mg
Folate90 mcg
Choline54 mg
Caffeine0 mg
Water79 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 187. The excerpt below is the record exactly as published.
croquettes. Varieties are produced by additions and flavours ; thus, the Italians have a favourite variety, rice and ginger fritters, to which they give the name of diavolini. [Brioche fritters, made with the unbaked brioche-paste directly, and Spanish puffs, or petit-choux, rather belong to the class of fritures represented by Krapfen, and not to the present division.] Croquettes are fritures made of balls of mince or force meat, rolled in breadcrumb, dipped in beaten egg, crumbed a second time, and fried in hog’s lard
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