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Lima Bean Croquettes
From The home cook book, 1905
Serves 4
Presented as published in 1905. 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
21Calories
2 gProtein
1 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories21 kcal
Protein1.7 g
Carbohydrates0.7 g
Fiber0.1 g
Sugars0.3 g
Total Fat1.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium34 mg
Potassium36 mg
Calcium8.5 mg
Iron0.3 mg
Magnesium2.6 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0.6 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate6.6 mcg
Choline37 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 97. The excerpt below is the record exactly as published.
LIMA BEAN CROQUETTES Put left-over Lima beans through a colander, and to every cup of the bean pulp stir in an egg, a tablespoon of onion-juice, and, if you have it, a tablespoon of tomato sauce. Make little round croquettes, or flat cakes if you prefer. Dip each cake in a raw egg on a plate and then into rolled cracker-crumbs
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