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Egg Chops and Croquettes

Name: Egg Chops and Croquettes
Yield: 1 servings
Ingredients: ^ tablespoon butter; 1 tablespoon flour; ^ cup milk; % teaspoonful salt; 2 dashes paprika; % teaspoonful mustard; 2 raw yolks; 3 hard-boiled eggs

From European and American cuisine, 1914

Serves 1

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

568Calories

36 gProtein

41 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories568 kcal

Protein36 g

Carbohydrates41 g

Fiber18 g

Sugars12 g

Total Fat39 g

Saturated Fat11 g

Monounsaturated Fat11 g

Polyunsaturated Fat8.3 g

Omega-30.3 g

Cholesterol956 mg

Sodium1507 mg

Potassium1583 mg

Calcium397 mg

Iron15 mg

Magnesium127 mg

Phosphorus722 mg

Zinc5.5 mg

Copper0.5 mg

Manganese0.9 mg

Vitamin D6 mcg

Vitamin C0.5 mg

Vitamin A1639 mcg

Vitamin E17 mg

Vitamin K41 mcg

Vitamin B61.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.7 mg

Niacin (B3)5.8 mg

Folate157 mcg

Choline767 mg

Caffeine0 mg

Water249 g

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 361. The excerpt below is the record exactly as published.

Egg Chops and Croquettes. — Melt ^ tablespoon butter with 1 tablespoon flour, boil 2 minutes; add ^ cup milk, boil 3 minutes; add % teaspoonful salt, 2 dashes paprika, % teaspoonful mustard, mix well ; add 2 raw yolks, cook up ; add 3 hard-boiled eggs

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