Croquettes of Cold Meat

Name: Croquettes of Cold Meat
Ingredients: a quarter of a pound of flour; two ounces of butter or lard; a beaten egg

From The handy dictionary of cookery, 1890

Presented as published in 1890. 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

998Calories

19 gProtein

88 gCarbs

63 gFat

Full nutrition (34 nutrients)

Calories998 kcal

Protein19 g

Carbohydrates88 g

Fiber0 g

Sugars0.2 g

Total Fat63 g

Saturated Fat24 g

Monounsaturated Fat27 g

Polyunsaturated Fat7.3 g

Omega-30 g

Cholesterol240 mg

Sodium73 mg

Potassium223 mg

Calcium50 mg

Iron7.2 mg

Magnesium36 mg

Phosphorus221 mg

Zinc1.5 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D2.4 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.9 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)7.7 mg

Folate205 mcg

Choline175 mg

Caffeine0 mg

Water49 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 36. The excerpt below is the record exactly as published.

Croquettes of Cold Meat. Put into a basin a quarter of a pound of flour. Rub very finely into it two ounces of butter or lard ; make into a stiff paste with cold water ; form it into one lump with the tips of the fingers ; roll it out on a floured board ; cut it into rounds. Place in each round some cold meat finely cut up and seasoned with salt and pepper ; w'et round the edges ; press them firmly together ; brush them over with a beaten egg

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