pescatariannut-freesoy-free
Oyster Croquettes
From Delta Gamma cook book, 1922
Serves 2
Mary Louise Longbrake (Lambda)
Presented as published in 1922. 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
492Calories
23 gProtein
58 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories492 kcal
Protein23 g
Carbohydrates58 g
Fiber3.4 g
Sugars5.2 g
Total Fat18 g
Saturated Fat8.2 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.2 g
Cholesterol144 mg
Sodium1993 mg
Potassium808 mg
Calcium263 mg
Iron14 mg
Magnesium82 mg
Phosphorus377 mg
Zinc98 mg
Copper7.4 mg
Manganese1.2 mg
Vitamin D0.3 mcg
Vitamin C6.5 mg
Vitamin A55 mcg
Vitamin E2.2 mg
Vitamin K7.1 mcg
Vitamin B60.4 mg
Vitamin B1222 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.5 mg
Folate81 mcg
Choline200 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 5. The excerpt below is the record exactly as published.
Oyster Croquettes One pint oj^sters boiled in liquor until edges curl; then drain and when cold chop fine. Use equal parts of oyster and mashed potato. For every two cups of mixture add: Yi cup bread crumbs 1 teaspoon salt 34 cup cream butter size of an egg
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