Lentil Croquettes
From How to cook vegetables, 1911
If liked, some finely-chopped ham or fried bacon may be mixed with the lentils and rice.
Presented as published in 1911. 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
489Calories
25 gProtein
89 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories489 kcal
Protein25 g
Carbohydrates89 g
Fiber17 g
Sugars4.5 g
Total Fat4 g
Saturated Fat1 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1 g
Cholesterol26 mg
Sodium195 mg
Potassium819 mg
Calcium93 mg
Iron9.2 mg
Magnesium91 mg
Phosphorus448 mg
Zinc3.3 mg
Copper0.6 mg
Manganese1.6 mg
Vitamin D0.2 mcg
Vitamin C3 mg
Vitamin A32 mcg
Vitamin E0.4 mg
Vitamin K3.8 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.8 mg
Folate462 mcg
Choline109 mg
Caffeine0 mg
Water216 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 53. The excerpt below is the record exactly as published.
Lentil Croquettes. Prepare a lentil puree as described in the foregoing recipe, mix this with half the quantity of cooked rice, then spread this on a plate and let cool. Shape on a pastry board with the help of breadcrumbs into even- sized croquettes, round, cork or oblong shapes. Dip them in egg, and crumb carefully. Shape again and fry in hot fat to a nice pale brown colour. Drain, dish up, garnish with parsley, and serve with Tomato or Piquante sauce
Cook this with the app: pantry check, scaling, and the assistant.