nut-freeegg-freesoy-free
Croquettes (au Financierc)
From Cassell's dictionary of cookery, 1892
Serves 4
Time to fry: ten minutes. Allow one or two croquettes per person.
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
156Calories
12 gProtein
12 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories156 kcal
Protein12 g
Carbohydrates12 g
Fiber1.4 g
Sugars6.1 g
Total Fat10 g
Saturated Fat1.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol97 mg
Sodium90 mg
Potassium621 mg
Calcium67 mg
Iron5.6 mg
Magnesium38 mg
Phosphorus269 mg
Zinc31 mg
Copper3.2 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C5.9 mg
Vitamin A3556 mcg
Vitamin E1 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B1217 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.9 mg
Folate31 mcg
Choline71 mg
Caffeine0.9 mg
Water240 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 428. The excerpt below is the record exactly as published.
Croquettes (au Financierc). — Mince very finely the livers of two fowls, a sweetbread, a shallot six, small muslu-ooms, and two truffles. Season rather highly with pepper and salt. Put one ounce of butter into a stewpan, let it melt, then mi.\^ with it very smootlily and slowly a table-spoonful of floiu-. "V\Ticn it is lightly browned, add the mince and an ounce of butter, and simmer for ten minutes, stirring all thc! time. Drain oflE the fat, add a glass of light wine to the mixture, and simmer it gently for a few minutes longer. When it is cold and stiff, mould it into small balls, and fry these in the usual way. Half a dozen oysters
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.