Ham Croquettes
From Fifty dinners, 1895
Ensure mixture is not boiled after adding egg.
Presented as published in 1895. 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
511Calories
45 gProtein
6 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories511 kcal
Protein45 g
Carbohydrates6.3 g
Fiber1.8 g
Sugars0.2 g
Total Fat33 g
Saturated Fat4.7 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol252 mg
Sodium2344 mg
Potassium920 mg
Calcium58 mg
Iron3.4 mg
Magnesium56 mg
Phosphorus543 mg
Zinc5 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D1.9 mcg
Vitamin C21 mg
Vitamin A80 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.8 mg
Vitamin B121.2 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.6 mg
Folate71 mcg
Choline246 mg
Caffeine0 mg
Water173 g
As published
This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 70. The excerpt below is the record exactly as published.
about four ounces of minced cooked ham into a gill of strongly reduced brown sauce. Stir into this the yolk of an egg, and heat the mix- ture over the fire without boiling. Then empty it into a soup plate, let it get cold, and proceed as for Milanaise croquettes, Menu xiii. 6. Ham croquettes
Cook this with the app: pantry check, scaling, and the assistant.