Fish Croquettes
From The practical cookbook, 1917
All the sauce may not be needed, but the mixture should be as soft as can be handled.
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
304Calories
38 gProtein
20 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories304 kcal
Protein38 g
Carbohydrates20 g
Fiber0.3 g
Sugars13 g
Total Fat7 g
Saturated Fat4.1 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol128 mg
Sodium1223 mg
Potassium779 mg
Calcium346 mg
Iron1 mg
Magnesium67 mg
Phosphorus933 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C2 mg
Vitamin A206 mcg
Vitamin E1.4 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B125.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.3 mg
Folate25 mcg
Choline0.3 mg
Caffeine0 mg
Water409 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 49. The excerpt below is the record exactly as published.
Fish croquettes. Additional ingredients : i tsp, lemon juice, spk. nutmeg, i bay leaf (scalded with milk). Use salmon, hali- but, haddock, or lobster. Mix with a white sauce made from . milk, flour, and butter ; season and chill. Shape and fty like Potato croquettes fp, loo). A little scraped onion may be added. All the sauce may not be needed, but mixture should be as soft as can be handled. Meat croquettes. Additional ingredients: spk. nutmeg, ^ tsp. onion juice, l tsp. lemon juice.
Cook this with the app: pantry check, scaling, and the assistant.