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Croquettes of Macaroni
From European and American cuisine, 1914
Serves 3
Presented as published in 1914. 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
225Calories
11 gProtein
30 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories225 kcal
Protein11 g
Carbohydrates30 g
Fiber1.2 g
Sugars1 g
Total Fat10 g
Saturated Fat3 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol36 mg
Sodium193 mg
Potassium163 mg
Calcium99 mg
Iron1.1 mg
Magnesium27 mg
Phosphorus162 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A23 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate8.7 mcg
Choline1.4 mg
Water19 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 345. The excerpt below is the record exactly as published.
Croquettes of Macaroni. — Boil in a saucepan 4 ounces Italian macaroni in salted water 30 minutes, then drain on a sieve ; return the macaroni to saucepan, add Ys tablespoonful butter, 4 table- spoonfuls grated cheese, and 2 ounces fine-cut ham or beef tongue
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