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Macaroni 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
202Calories
8 gProtein
34 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories202 kcal
Protein7.7 g
Carbohydrates34 g
Fiber1.4 g
Sugars1.3 g
Total Fat3.5 g
Saturated Fat0.8 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol3.5 mg
Sodium84 mg
Potassium112 mg
Calcium47 mg
Iron0.6 mg
Magnesium25 mg
Phosphorus112 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate8.6 mcg
Choline1.1 mg
Caffeine0 mg
Water10 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 293. The excerpt below is the record exactly as published.
MACARONI CROQUETTES.— 1 pt. of cold boiled rice, mac- aroni, spaghetti or vermicelli. Heat, and moisten with a little thick white sauce; add the beaten yolk of an egg, 2 tablespoons of 428 CHEESE, MACARONI, NUTS & RICE, ETC. grated cheese, and salt and pepper to taste
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