Lobster Croquettes
From Household science and arts, 1913
Presented as published in 1913. 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
842Calories
88 gProtein
30 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories842 kcal
Protein88 g
Carbohydrates30 g
Fiber1.2 g
Sugars10 g
Total Fat39 g
Saturated Fat10 g
Monounsaturated Fat16 g
Polyunsaturated Fat11 g
Cholesterol616 mg
Sodium5268 mg
Potassium1328 mg
Calcium681 mg
Iron2.6 mg
Magnesium219 mg
Phosphorus1007 mg
Zinc18 mg
Copper6.5 mg
Manganese0.5 mg
Vitamin D3 mcg
Vitamin C1.8 mg
Vitamin A330 mcg
Vitamin E5.1 mg
Vitamin K3 mcg
Vitamin B60.6 mg
Vitamin B126.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9 mg
Folate77 mcg
Choline369 mg
Caffeine0 mg
Water556 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 44. The excerpt below is the record exactly as published.
LOBSTER CROQUETTES Mix all the ingredients. Cool the mix- ture; shape it into croquettes; fry them according to page 114. i onion (chopped) J c. salt pork (cut into i-inch dice) 2 tbs. butter 4 tbs. flour 4 c. milk i ts. salt Few grains cayenne RECIPE i66. 2 c. chopped lobster meat J ts. salt i ts. nutmeg Few grains cayenne 1 tbs. chopped pars- ley 1 c. thick white sauce (No. 26)
Cook this with the app: pantry check, scaling, and the assistant.