vegetarianpescatariansoy-freefish-freeshellfish-free
Nut Croquettes
From The Henderson cook book, 1914
Serves 4
Presented as published in 1914. 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
379Calories
16 gProtein
31 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories379 kcal
Protein16 g
Carbohydrates31 g
Fiber5.7 g
Sugars5.6 g
Total Fat23 g
Saturated Fat3 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.6 g
Omega-30.1 g
Cholesterol97 mg
Sodium265 mg
Potassium398 mg
Calcium212 mg
Iron3.4 mg
Magnesium113 mg
Phosphorus296 mg
Zinc1.9 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A50 mcg
Vitamin E9.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.5 mg
Folate77 mcg
Choline104 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 23. The excerpt below is the record exactly as published.
NUT CROQUETTES. Soak one cupful of stale white bread crumbs in ^ a cupful of milk, mix with 1 cupful of chopped nuts (either mixed nuts or walnuts). Season with salt and pepper, add the beaten yolks of two eggs
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