pescatariannut-freesoy-free
Fresh Fish Croquettes
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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
394Calories
40 gProtein
40 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories394 kcal
Protein40 g
Carbohydrates40 g
Fiber2.4 g
Sugars3.4 g
Total Fat7.5 g
Saturated Fat3.2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol118 mg
Sodium1184 mg
Potassium485 mg
Calcium135 mg
Iron3.1 mg
Magnesium61 mg
Phosphorus762 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A38 mcg
Vitamin E1.3 mg
Vitamin K3.9 mcg
Vitamin B60.2 mg
Vitamin B124.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.1 mg
Folate58 mcg
Choline8.7 mg
Caffeine0 mg
Water235 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 63. The excerpt below is the record exactly as published.
Fresh Fish Croquettes — To a cup of any kind of cold fresh fish, from which the bones and skin have been removed, add half a cup of fine bread crumbs that have soaked for half an hour in half a cup of sweet milk, a teaspoonful of melted butter, salt and pepper to taste, and the unbeaten white of an Q
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