pescatariannut-freesoy-freeshellfish-free
Fish, Croquettes of
From Cassell's dictionary of cookery, 1892
Serves 3
Cost: 4d, exclusive of cold fish.
Presented as published in 1892. 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
28Calories
2 gProtein
1 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories28 kcal
Protein2.3 g
Carbohydrates0.9 g
Fiber0 g
Sugars0.1 g
Total Fat1.7 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium24 mg
Potassium27 mg
Calcium12 mg
Iron0.3 mg
Magnesium2.4 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate9.2 mcg
Choline49 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 514. The excerpt below is the record exactly as published.
Fish, Croquettes of.— Mince the remains of any cold fish, after clearing away the skin and bones ; make it very savoury. Mix with an cg^ a tea-spoonful of milk, and the same of flour, to bind all together, and roll into round balls, which should be brushed over with ^^^, and powdered with fine bread-criunbs. Fry to a nice brown in butter, and serve with gravy, made by boiling down the bones, fins, and tails with an onion. Add an anchovy and seasoning to taste
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