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Egg-Croquettes

Name: Egg-Croquettes
Yield: 1 servings
Ingredients: 6 hard boiled eggs; 1 tbsp flour; 1 tbsp butter; 1 cup milk

From Delicacies, 1929

Serves 1

Presented as published in 1929. 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

640Calories

47 gProtein

21 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories640 kcal

Protein47 g

Carbohydrates21 g

Fiber0 g

Sugars15 g

Total Fat51 g

Saturated Fat14 g

Monounsaturated Fat14 g

Polyunsaturated Fat4.5 g

Omega-30 g

Cholesterol1180 mg

Sodium466 mg

Potassium757 mg

Calcium453 mg

Iron4 mg

Magnesium61 mg

Phosphorus773 mg

Zinc4.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D8.9 mcg

Vitamin C0 mg

Vitamin A525 mcg

Vitamin E3.2 mg

Vitamin K0.9 mcg

Vitamin B60.5 mg

Vitamin B124.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.9 mg

Niacin (B3)1 mg

Folate145 mcg

Choline925 mg

Caffeine0 mg

Water442 g

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 27. The excerpt below is the record exactly as published.

Egg-Croquettes Make white sauce : 6 hard boiled eggs, ground 1 tbsp flour 1 tbsp butter 1 cup milk

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