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Hard-Boiled Eggs in Croquettes

Name: Hard-Boiled Eggs in Croquettes
Yield: 1 servings
Ingredients: cut the eggs into small dice; add four ounces of cooked mushrooms; and one ounce of truffles; thicken the whole with one-quarter pint of reduced white sauce

From Soyer's standard cookery, 1912

Serves 1

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

373Calories

15 gProtein

40 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories373 kcal

Protein15 g

Carbohydrates40 g

Fiber3.2 g

Sugars22 g

Total Fat18 g

Saturated Fat8.9 g

Monounsaturated Fat6.3 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol211 mg

Sodium602 mg

Potassium503 mg

Calcium246 mg

Iron2.2 mg

Magnesium51 mg

Phosphorus323 mg

Zinc3.2 mg

Copper1.2 mg

Manganese0.4 mg

Vitamin D1.8 mcg

Vitamin C0.4 mg

Vitamin A230 mcg

Vitamin E1.1 mg

Vitamin K2.1 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)2.2 mg

Folate63 mcg

Choline238 mg

Caffeine4.3 mg

Water246 g

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 148. The excerpt below is the record exactly as published.

Hard-Boiled Eggs in Croquettes. Cut the eggs into small dice (white and yolks). For every four eggs add four ounces of cooked mushrooms and one ounce of truffles, cut into dice. Thicken the whole with one-quarter pint of reduced white sauce

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