nut-freefish-freeshellfish-free

Croquettes from Veal Remnants

Name: Croquettes from Veal Remnants
Yield: 3 servings
Ingredients: 1 lb. of veal; Salt, pepper; 1 % tbsps. of lemon juice; 2 yolks of eggs; 2 tbsps. of butter or drippings; 3 tbsps. of flour; Good lard for baking; 1 cup of bouillon or 1 cup of water mixed with % tsp. of meat extract; % cup of cream; 1 egg and roll crumbs for breading

From The art of German cooking and baking, 1922

Serves 3

Presented as published in 1922. 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

811Calories

35 gProtein

18 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories811 kcal

Protein35 g

Carbohydrates18 g

Fiber0 g

Sugars10 g

Total Fat45 g

Saturated Fat17 g

Monounsaturated Fat18 g

Polyunsaturated Fat3.9 g

Omega-30 g

Cholesterol297 mg

Sodium187 mg

Potassium695 mg

Calcium76 mg

Iron2.4 mg

Magnesium55 mg

Phosphorus409 mg

Zinc5.3 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D1.1 mcg

Vitamin C3 mg

Vitamin A53 mcg

Vitamin E1.5 mg

Vitamin K4.6 mcg

Vitamin B60.7 mg

Vitamin B122.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)12 mg

Folate49 mcg

Choline109 mg

Caffeine0 mg

Water208 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 26. The excerpt below is the record exactly as published.

CROQUETTES FROM VEAL REMNANTS. Quantity for 6 Persons. 1 lb. of veal 1 cup of bouillon or Salt, pepper 1 cup of water mixed with 1 % tbsps. of lemon juice % tsp. of meat extract 2 yolks of eggs % cup of cream 2 tbsps. of butter or drippings 1 egg and roll crumbs for 3 tbsps. of flour breading Good lard for baking

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