nut-freesoy-free
Oyster Croquettes
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. Conklin, Maywood.
Presented as published in 1912. 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
905Calories
100 gProtein
26 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories905 kcal
Protein100 g
Carbohydrates26 g
Fiber0.8 g
Sugars2.6 g
Total Fat52 g
Saturated Fat14 g
Monounsaturated Fat15 g
Polyunsaturated Fat5.3 g
Omega-30 g
Cholesterol772 mg
Sodium564 mg
Potassium1344 mg
Calcium265 mg
Iron17 mg
Magnesium125 mg
Phosphorus1033 mg
Zinc110 mg
Copper7.5 mg
Manganese1.1 mg
Vitamin D2 mcg
Vitamin C1.1 mg
Vitamin A192 mcg
Vitamin E4.2 mg
Vitamin K19 mcg
Vitamin B61 mg
Vitamin B1226 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)22 mg
Folate132 mcg
Choline737 mg
Caffeine0 mg
Water450 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 163. The excerpt below is the record exactly as published.
OYSTER CROQUETTES.— Chop ^ pt. raw oysters and ^ pt. of cooked veal very fine. Soak 3 tablespoons of cracker crumbs in oyster liquor, and then mix all the ingredients, adding 1 tablespoon of onion juice, 1 tablespoon butler, melted, and shape. Dip in yolks of 2 eggs and roll in bread crnmbs, and fry as usual. — Mrs. Conklin, 914 N. Sth Ave., Maywood, 111. CURRIED OYSTERS.— Melt 1 tablespoon of butter
Cook this with the app: pantry check, scaling, and the assistant.