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Lamb Croquettes (Croquettes d' Agneau) a la Macedoine
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
653Calories
61 gProtein
2 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories653 kcal
Protein61 g
Carbohydrates1.7 g
Fiber0.1 g
Sugars0.8 g
Total Fat43 g
Saturated Fat18 g
Monounsaturated Fat18 g
Polyunsaturated Fat3.1 g
Cholesterol227 mg
Sodium1422 mg
Potassium829 mg
Calcium43 mg
Iron4.8 mg
Magnesium60 mg
Phosphorus464 mg
Zinc11 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A3.5 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.4 mg
Vitamin B126.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)16 mg
Folate48 mcg
Choline0.7 mg
Caffeine0 mg
Water185 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 237. The excerpt below is the record exactly as published.
Lamb Croquettes ( Croquettes d' Agneau) a la Macedoine Put cooked lamb through the machine once; measure it by the cup. To each cup of lamb take three tablespoons thick hot cream sauce flavored with one tablespoon sherry, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.