Fish Croquettes
From The New York receipt book, 1882
Presented as published in 1882. 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
42Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories42 kcal
Protein1 g
Carbohydrates8.8 g
Fiber0.8 g
Sugars0.7 g
Total Fat0.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol1 mg
Sodium151 mg
Potassium148 mg
Calcium12 mg
Iron0.1 mg
Magnesium9 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C3.1 mg
Vitamin A3.5 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate4 mcg
Choline6.7 mg
Caffeine0 mg
Water39 g
As published
This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 9. The excerpt below is the record exactly as published.
Fish Croquettes. — Any cold fish — boiled, baked, or fried — from which all fat, bones, and skin have been removed, chopped fine. One-third as much mashed potato rubbed to a cream with a little melted butter
Cook this with the app: pantry check, scaling, and the assistant.