nut-freesoy-free
Oyster Croquettes
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
899Calories
100 gProtein
25 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories899 kcal
Protein100 g
Carbohydrates25 g
Fiber0.6 g
Sugars2 g
Total Fat52 g
Saturated Fat14 g
Monounsaturated Fat15 g
Polyunsaturated Fat5.3 g
Omega-30 g
Cholesterol772 mg
Sodium563 mg
Potassium1321 mg
Calcium261 mg
Iron17 mg
Magnesium124 mg
Phosphorus1029 mg
Zinc110 mg
Copper7.5 mg
Manganese1.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A192 mcg
Vitamin E4.2 mg
Vitamin K18 mcg
Vitamin B61 mg
Vitamin B1226 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)22 mg
Folate129 mcg
Choline736 mg
Caffeine0 mg
Water436 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 66. The excerpt below is the record exactly as published.
OYSTER CROQUETTES. Half a pint raw oysters, half a pint of cooked veal, one heaping table- spoonful of butter, three tablespoonfuls of cracker crumbs, the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.