Fish Croquettes

Name: Fish Croquettes
Ingredients: 1 cup cold, flaked fish; ½ cup or more of thick white sauce; Season with salt; and pepper; (lemon juice if liked); (onion if liked); 1 egg; roll in crumbs, egg and crumbs again.

From Metropolitan cook book, 1918

Presented as published in 1918. 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

436Calories

40 gProtein

15 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories436 kcal

Protein40 g

Carbohydrates15 g

Fiber0.4 g

Sugars5.2 g

Total Fat23 g

Saturated Fat6.1 g

Monounsaturated Fat9.3 g

Polyunsaturated Fat6.3 g

Omega-30 g

Cholesterol302 mg

Sodium1325 mg

Potassium634 mg

Calcium202 mg

Iron2 mg

Magnesium62 mg

Phosphorus891 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C0.9 mg

Vitamin A250 mcg

Vitamin E2.2 mg

Vitamin K1.7 mcg

Vitamin B60.3 mg

Vitamin B124.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)2.3 mg

Folate37 mcg

Choline165 mg

Caffeine0 mg

Water330 g

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 18. The excerpt below is the record exactly as published.

FISH CROQUETTES To 1 cup cold, flaked fish, add § cup or more of thick white sauce. Season with salt and pepper (lemon juice and onion if liked). Cool, shape into cutlets, roll in crumbs, egg and crumbs again. Fry in deep fat. 30 THE METROPOLITAN LIFE COOK BOOK CODFISH BALLS 1 cup salt codfish ^ tablespoon butter | teaspoon pepper 4 medium-sized potatoes 1 egg

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