Croquettes
From The profession of cookery, from a French point of view, 1894
Ensure the inside remains moist and juicy.
Presented as published in 1894. 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
1388Calories
66 gProtein
101 gCarbs
80 gFat
Full nutrition (34 nutrients)
Calories1388 kcal
Protein66 g
Carbohydrates101 g
Fiber5.6 g
Sugars7.1 g
Total Fat80 g
Saturated Fat28 g
Monounsaturated Fat36 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol559 mg
Sodium3436 mg
Potassium1875 mg
Calcium268 mg
Iron10 mg
Magnesium96 mg
Phosphorus705 mg
Zinc10 mg
Copper0.7 mg
Manganese1 mg
Vitamin D3.4 mcg
Vitamin C102 mg
Vitamin A160 mcg
Vitamin E1.8 mg
Vitamin K7.4 mcg
Vitamin B61 mg
Vitamin B122.9 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.4 mg
Niacin (B3)16 mg
Folate231 mcg
Choline469 mg
Caffeine0 mg
Water421 g
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 56. The excerpt below is the record exactly as published.
croquettes ^^ or '' krome- skies/' and yet how rarely are they nicely made and served. The secret^ or rather the principle, to be ob- served in making these is the same as in boiling or roasting meat ; viz., to form a crust on the outside to retain the moisture and juices within. It is generally admitted that these are far nicer when the inside is moist and juicy, instead of hard. A good way to ensure their being so is to moisten the mince with gravy made from bones, whicb will jelly when it is cold. The mince may then be made quite thin, and allowed to get quite cold before being shaped into little balls or cutlets, and then twice coated I70 ENTREES AND ENTREMETS, with egg and bread-crumbs^ and dropped into boiling fat
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Cook this with the app: pantry check, scaling, and the assistant.