vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Egg Croquettes
From Twentieth century home cook book, 1905
Serves 2
Presented as published in 1905. 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
630Calories
41 gProtein
50 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories630 kcal
Protein41 g
Carbohydrates50 g
Fiber5.6 g
Sugars5 g
Total Fat29 g
Saturated Fat9.2 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.6 g
Omega-30.1 g
Cholesterol931 mg
Sodium5659 mg
Potassium640 mg
Calcium314 mg
Iron8.3 mg
Magnesium77 mg
Phosphorus618 mg
Zinc4.2 mg
Copper0.5 mg
Manganese2.2 mg
Vitamin D5.2 mcg
Vitamin C0.1 mg
Vitamin A423 mcg
Vitamin E2.9 mg
Vitamin K25 mcg
Vitamin B60.5 mg
Vitamin B122.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)4 mg
Folate179 mcg
Choline746 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 104. The excerpt below is the record exactly as published.
EGG CROQUETTES. Boll ten or twelve eggs until hard. Cut the 3'olks and whites in shapes. Mix with white sauce and fine bread crumbs sufficient to form with the hand. When cold, season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.