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Lobster Croquettes
From The Cook County cook book, 1912
Serves 4
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
95Calories
20 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories95 kcal
Protein20 g
Carbohydrates0.3 g
Fiber0.3 g
Sugars0.1 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol150 mg
Sodium2994 mg
Potassium246 mg
Calcium105 mg
Iron0.4 mg
Magnesium48 mg
Phosphorus197 mg
Zinc4.2 mg
Copper1.6 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.4 mcg
Vitamin E1.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B121.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.9 mg
Folate12 mcg
Choline83 mg
Caffeine0 mg
Water101 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 160. The excerpt below is the record exactly as published.
LOBSTER CROQUETTES.— Mix with 1 cup cream sauce, 2 cups of finely chopped lobster, 1 saltspoon salt, 1 of mustard, a 238 FISH trifle of cayenne
Cook this with the app: pantry check, scaling, and the assistant.