Fish Croquettes
From A second Dudley book of cookery and other recipes, 1914
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
396Calories
57 gProtein
17 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories396 kcal
Protein57 g
Carbohydrates17 g
Fiber6.3 g
Sugars0.5 g
Total Fat12 g
Saturated Fat3.9 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol528 mg
Sodium1280 mg
Potassium1015 mg
Calcium218 mg
Iron4.9 mg
Magnesium110 mg
Phosphorus1204 mg
Zinc2.6 mg
Copper0.5 mg
Manganese3.3 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A177 mcg
Vitamin E3 mg
Vitamin K41 mcg
Vitamin B60.5 mg
Vitamin B126.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.6 mg
Folate51 mcg
Choline297 mg
Caffeine0 mg
Water374 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 21. The excerpt below is the record exactly as published.
FISH CROQUETTES f I THREE-QUARTERS of a pound of cold fish, freed from skin and bones, a gill of reduced creamy Bechamel sauce, one dessertspoonful of anchovy essence, one whole egg, the yolk of an egg, salt, pepper, breadcrumbs, parsley and frying fat
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