vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Egg Croquettes
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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 Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 102. The excerpt below is the record exactly as published.
EGG CROQUETTES. Eggs, 6. Chopped parsley, 1 tablespoon. Milk, 1 pint. Onion juice, 10 drops. Butter, 1 tablespoon. Salt, 1 teaspoon. Flour, 1 tablespoon. Pepper, 1 teaspoon
Cook this with the app: pantry check, scaling, and the assistant.