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Croquettes of Trout a la Russe
From Cookery and housekeeping, 1882
Serves 1
Presented as published in 1882. 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
339Calories
27 gProtein
36 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories339 kcal
Protein27 g
Carbohydrates36 g
Fiber2.3 g
Sugars3.1 g
Total Fat8.8 g
Saturated Fat2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol59 mg
Sodium417 mg
Potassium475 mg
Calcium117 mg
Iron2.7 mg
Magnesium47 mg
Phosphorus309 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D16 mcg
Vitamin C2.9 mg
Vitamin A84 mcg
Vitamin E2.4 mg
Vitamin K3.4 mcg
Vitamin B60.4 mg
Vitamin B124.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.9 mg
Folate65 mcg
Choline72 mg
Caffeine0 mg
Water77 g
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 52. The excerpt below is the record exactly as published.
Croquettes of Trout a la Russe. Take the fillets of two large trout which have been boiled ; cut them into squares ; season with chopped chibbals, chervil, and lemon-juice ; set the pieces of trout in Villeroi sauce ; make them into croquettes the size of an ^^^. Give them two coats of bread- crumbs and ^^% ; fry carefully to a golden brown
Cook this with the app: pantry check, scaling, and the assistant.