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Egg Croquettes

Name: Egg Croquettes
Yield: 2 servings
Ingredients: 6 eggs; 1 pint milk; 1 tablespoon butter; 1 tablespoon flour; 1 tablespoon chopped parsley; 10 drops onion juice; 1 teaspoon salt; 1 teaspoon pepper

From The Blue grass cook book, 1904

Serves 2

Presented as published in 1904. 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

408Calories

28 gProtein

23 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories408 kcal

Protein28 g

Carbohydrates23 g

Fiber1.6 g

Sugars15 g

Total Fat28 g

Saturated Fat9.3 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat3.2 g

Omega-30.1 g

Cholesterol603 mg

Sodium1476 mg

Potassium704 mg

Calcium409 mg

Iron3.1 mg

Magnesium58 mg

Phosphorus572 mg

Zinc3.1 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D5.3 mcg

Vitamin C5.6 mg

Vitamin A318 mcg

Vitamin E1.7 mg

Vitamin K2.6 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.7 mg

Folate91 mcg

Choline489 mg

Caffeine0 mg

Water398 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 26. The excerpt below is the record exactly as published.

EGG CROQUETTES Miss Annie White For 6 croquettes take 6 eggs, 1 pint milk, 1 tablespoon butter, 1 tablespoon flour, 1 tablespoon chopped parsley, 10 drops onion juice, 1 teaspoon salt, 1 teaspoon pepper

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