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Egg Croquettes

Name: Egg Croquettes
Yield: 1 servings
Ingredients: Boil 3 eggs hard; 1 large tablespoon of butter; 2 heaping tablespoons of flour; % pint of cream; season with onion; parsley; cayenne pepper; salt

From Kentucky receipt book, 1903

Serves 1

Presented as published in 1903. 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

1075Calories

25 gProtein

22 gCarbs

109 gFat

Full nutrition (34 nutrients)

Calories1075 kcal

Protein25 g

Carbohydrates22 g

Fiber0 g

Sugars0.6 g

Total Fat109 g

Saturated Fat52 g

Monounsaturated Fat23 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol831 mg

Sodium263 mg

Potassium458 mg

Calcium232 mg

Iron3.5 mg

Magnesium36 mg

Phosphorus450 mg

Zinc2.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K6.1 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)1.3 mg

Folate96 mcg

Choline441 mg

Caffeine0 mg

Water254 g

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 106. The excerpt below is the record exactly as published.

Egg Croquettes. Boil 3 eggs hard and chop fine, season with onion, parsley, cayenne pepper and salt. Take 1 large tablespoon of butter, put in a pan and brown; add 2 heaping tablespoons of flour and % pint of cream

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