Egg Croquettes
From The Carbon County cook book, 1926
Drain on brown paper.
Presented as published in 1926. 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
1566Calories
73 gProtein
77 gCarbs
108 gFat
Full nutrition (34 nutrients)
Calories1566 kcal
Protein73 g
Carbohydrates77 g
Fiber7.9 g
Sugars22 g
Total Fat108 g
Saturated Fat30 g
Monounsaturated Fat44 g
Polyunsaturated Fat27 g
Omega-30.2 g
Cholesterol1518 mg
Sodium2453 mg
Potassium1632 mg
Calcium891 mg
Iron12 mg
Magnesium161 mg
Phosphorus1313 mg
Zinc7.5 mg
Copper0.7 mg
Manganese3.7 mg
Vitamin D14 mcg
Vitamin C3.5 mg
Vitamin A1297 mcg
Vitamin E6.4 mg
Vitamin K48 mcg
Vitamin B60.9 mg
Vitamin B124.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2.8 mg
Niacin (B3)3.5 mg
Folate247 mcg
Choline1250 mg
Caffeine0 mg
Water655 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 33. The excerpt below is the record exactly as published.
Egg Croquettes. 8 eggs, 2 cups thick white sauce, salt, pep- per, celery salt, 14 teaspoon mustard. Cook eggs until hard by. pouring boiling water on them and keeping the water just below boiling point for about 20 minutes. Cool eggs and remove shells and chop eggs fine. Add white sauce and seasonings. Place mix- ture on a platter to cool and then make them into small egg shap- ed croquettes. Dip in beaten eggs, fine bread crumbs and again in egg. Fry them in deep fat and drain on brown paper. MRS. CLOWARD. Baked Eggs. Put into a flat buttered baking dish 2 cups of mashed potatoes. Shape into little “nests” large enough to hold an egg. Break egg into each nest, dot with bits of butter, Sprinkle with salt and pepper
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.