Macaroni Croquettes and Peas
From The victory cookery book, 1918
Use the macaroni water for the sauce.
Presented as published in 1918. 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
652Calories
28 gProtein
86 gCarbs
21 gFat
Full nutrition (32 nutrients)
Calories652 kcal
Protein28 g
Carbohydrates86 g
Fiber3.6 g
Sugars3.2 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol57 mg
Sodium378 mg
Potassium297 mg
Calcium425 mg
Iron1.6 mg
Magnesium75 mg
Phosphorus474 mg
Zinc3.7 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A179 mcg
Vitamin E0.6 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate32 mcg
Water32 g
As published
This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 44. The excerpt below is the record exactly as published.
Macaroni Croquettes and Peas Materials.—4 oz. macaroni, 2 oz. cheese, grated or chopped finely, salt, pepper and nutmeg, a little white sauce (see p. 41), a few peas to garnish
Cook this with the app: pantry check, scaling, and the assistant.