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Lentil Croquettes
From The Cook County cook book, 1912
Serves 4
Better made the day before.
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
271Calories
18 gProtein
38 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories271 kcal
Protein18 g
Carbohydrates38 g
Fiber0 g
Sugars0.1 g
Total Fat7.6 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol148 mg
Sodium54 mg
Potassium595 mg
Calcium57 mg
Iron4.9 mg
Magnesium66 mg
Phosphorus291 mg
Zinc2.7 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate23 mcg
Choline110 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 274. The excerpt below is the record exactly as published.
LENTIL CROQUETTES.— Make a paste of the following: J/^ lb. of lentils. Wash the lentils well. Soak them in cold water all night. Tie them up in muslin, and boil for 1 hr. in the water in which they were soaked, adding pepper and salt. Squeeze out as much as possible of the water, and rub the lentils tfhrough a sieve. Make a panada or thick sauce with Yz oz. of butter, ^ oz, of flour, and milk. Cook well, add the lentil pulp, the yolks of 3 eggs, 1 oz. of flour,
Cook this with the app: pantry check, scaling, and the assistant.