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Fish Croquettes
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
If salmon is used, finely chopped parsley can be mixed with the fish, and seasoned with lemon. Garnish with parsley and quarters of lemon.
Presented as published in 1914. 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
733Calories
68 gProtein
30 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories733 kcal
Protein68 g
Carbohydrates30 g
Fiber1.1 g
Sugars10 g
Total Fat36 g
Saturated Fat9.2 g
Monounsaturated Fat15 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol233 mg
Sodium3675 mg
Potassium1131 mg
Calcium352 mg
Iron2.5 mg
Magnesium112 mg
Phosphorus1586 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3.9 mcg
Vitamin C2 mg
Vitamin A339 mcg
Vitamin E3.3 mg
Vitamin K3 mcg
Vitamin B60.4 mg
Vitamin B128.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.6 mg
Folate28 mcg
Choline36 mg
Caffeine0 mg
Water583 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 75. The excerpt below is the record exactly as published.
FISH CROQUETTES. 2 cups cold flaked fish (salmon, cod or halibut). 1 cup white sauce No. 3. % tsp. white pepper.
Cook this with the app: pantry check, scaling, and the assistant.