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Meat Croquettes
From The new practical housekeeping, 1890
Serves 1
For fresh meat, grind or chop thoroughly, add bread-crumbs or potatoes, and proceed as above.
Presented as published in 1890. 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
462Calories
54 gProtein
12 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories462 kcal
Protein54 g
Carbohydrates12 g
Fiber1.7 g
Sugars0.7 g
Total Fat21 g
Saturated Fat8.2 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol380 mg
Sodium270 mg
Potassium1079 mg
Calcium84 mg
Iron3.5 mg
Magnesium80 mg
Phosphorus615 mg
Zinc8.1 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C12 mg
Vitamin A82 mcg
Vitamin E1.2 mg
Vitamin K13 mcg
Vitamin B61.3 mg
Vitamin B123.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)18 mg
Folate67 mcg
Choline154 mg
Caffeine0 mg
Water269 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 228. The excerpt below is the record exactly as published.
Meat Croquettes. — Take cold chicken, or roast or boiled beef or veal, mince very fine, moisten with cold gravy if at hand, or moisten well, and add one egg, season with pepper, salt, and an onion, or sage ; make into small cakes or rolls, single-bread, and fry in lard and butter. One cup fresh boiled rice may be added before making into cakes. Or, take one-quarter as much cold potato
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