Fish Croquettes
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
440Calories
67 gProtein
17 gCarbs
21 gFat
Full nutrition (32 nutrients)
Calories440 kcal
Protein67 g
Carbohydrates17 g
Sugars12 g
Total Fat21 g
Saturated Fat5.1 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol278 mg
Sodium1670 mg
Potassium1136 mg
Calcium374 mg
Iron1.5 mg
Magnesium107 mg
Phosphorus1601 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E2.4 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B129 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.9 mg
Folate13 mcg
Choline43 mg
Water628 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 7. The excerpt below is the record exactly as published.
Fish Croquettes. One pint of any kind of cold boiled fish, flake very fine, removing all bone and skin; season well with salt, pepper and chopped onion; boil one cup milk, add one tablespoon butter, thicken with one tablespoon flour
Cook this with the app: pantry check, scaling, and the assistant.