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Fish Croquettes
From Boston Cooking-School cook book, 1896
Serves 5
Serves 4 to 6.
Presented as published in 1896. 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
57Calories
9 gProtein
5 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories57 kcal
Protein9.3 g
Carbohydrates4.6 g
Fiber1.3 g
Sugars0.5 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol33 mg
Sodium2178 mg
Potassium201 mg
Calcium35 mg
Iron0.7 mg
Magnesium21 mg
Phosphorus211 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C7.7 mg
Vitamin A3.5 mcg
Vitamin E0.4 mg
Vitamin K8.2 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate4.9 mcg
Choline1.6 mg
Caffeine0 mg
Water81 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 95. The excerpt below is the record exactly as published.
FISH CROQUETTES 1% cups cooked, flaked fish Salt and pepper 1 cup Croquette Sauce (p. 397) Lemon juice
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