pescatariannut-freesoy-free
Fish Croquettes
From The national course in home economics, 1917
Serves 1
Use cold dressed fish.
Presented as published in 1917. 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
504Calories
37 gProtein
5 gCarbs
47 gFat
Full nutrition (30 nutrients)
Calories504 kcal
Protein37 g
Carbohydrates4.8 g
Total Fat47 g
Saturated Fat12 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol196 mg
Sodium769 mg
Potassium426 mg
Calcium72 mg
Iron0.6 mg
Magnesium41 mg
Phosphorus683 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E3.9 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B123.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.7 mg
Folate4.2 mcg
Water259 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 63. The excerpt below is the record exactly as published.
FISH CROQUETTES. Mix over the fire a teaspoonful of flour, a tablespoon of butter, and half a gill of cream. Add, off the fire, the yolk of an &gg, a little season- ing, and half a pound of cold dressed fish
Cook this with the app: pantry check, scaling, and the assistant.