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Fish Croquettes

Name: Fish Croquettes
Yield: 1 servings
Ingredients: 1 teaspoon of flour; 1 tablespoon of butter; ½ gill of cream; the yolk of an egg; ½ lb. of cold dressed fish

From The Cook County cook book, 1912

Serves 1

Recipe by Mrs. C. D. Kelley, Winnetka, III.

Presented as published in 1912. 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

392Calories

32 gProtein

5 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories392 kcal

Protein32 g

Carbohydrates4.9 g

Fiber0 g

Sugars0.1 g

Total Fat37 g

Saturated Fat14 g

Monounsaturated Fat6.5 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol380 mg

Sodium777 mg

Potassium444 mg

Calcium94 mg

Iron1.1 mg

Magnesium42 mg

Phosphorus749 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.4 mcg

Vitamin C0 mg

Vitamin A72 mcg

Vitamin E1.5 mg

Vitamin K1.5 mcg

Vitamin B60.2 mg

Vitamin B124 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.7 mg

Folate29 mcg

Choline139 mg

Caffeine0 mg

Water242 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 175. The excerpt below is the record exactly as published.

FISH CROQUETTES.— Mix over the fire 1 teaspoon of flour, 1 tablespoon of butter and ^ gill of cream. Take off the fire, add the yolk of an egg, a little seasoning, ^ lb. of cold dressed fish

Cook this with the app: pantry check, scaling, and the assistant.