Macaroni Croquettes
From Left-overs made palatable, 1902
If the macaroni is the remainder of a dish of tomato and macaroni or a well-seasoned cheese dish, it will be all the more tasty.
Presented as published in 1902. 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
1700Calories
67 gProtein
301 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories1700 kcal
Protein67 g
Carbohydrates301 g
Fiber11 g
Sugars21 g
Total Fat45 g
Saturated Fat9.5 g
Monounsaturated Fat5 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol291 mg
Sodium269 mg
Potassium1283 mg
Calcium500 mg
Iron7.3 mg
Magnesium235 mg
Phosphorus1112 mg
Zinc7.4 mg
Copper1.1 mg
Manganese3.5 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A197 mcg
Vitamin E1.1 mg
Vitamin K0.8 mcg
Vitamin B60.8 mg
Vitamin B121.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1 mg
Niacin (B3)8.4 mg
Folate140 mcg
Choline190 mg
Caffeine0 mg
Water300 g
As published
This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 17. The excerpt below is the record exactly as published.
MACARONI CROQUETTES 2 tablespoons butter 4 tablespoons flour 1 cup milk Yolk 1 egg 2 cups chopped macaroni 2 tablespoons cheese Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.