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Egg Croquettes

Name: Egg Croquettes
Yield: 5 servings
Ingredients: 6 hard-boiled eggs; 1 tablespoon of butter; 2 tablespoons of flour; 5-^ pt. of milk; pepper; salt

From The Cook County cook book, 1912

Serves 5

Presented as published in 1912. 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

397Calories

24 gProtein

26 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories397 kcal

Protein24 g

Carbohydrates26 g

Fiber0 g

Sugars24 g

Total Fat24 g

Saturated Fat11 g

Monounsaturated Fat5.8 g

Polyunsaturated Fat1.4 g

Omega-30.1 g

Cholesterol289 mg

Sodium260 mg

Potassium811 mg

Calcium630 mg

Iron0.9 mg

Magnesium65 mg

Phosphorus599 mg

Zinc2.7 mg

Copper0 mg

Manganese0 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A245 mcg

Vitamin E0.9 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B123.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1 mg

Niacin (B3)0.8 mg

Folate31 mcg

Choline263 mg

Caffeine0 mg

Water475 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 13. The excerpt below is the record exactly as published.

EGG CROQUETTES.— Chop 6 hard-boiled eggs fine, rub 1 tablespoon of butter and 2 tablespoons of flour together and add 5-^ pt. of milk; stir over the fire until thick and smooth; add pepper and salt

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