pescatariannut-freesoy-free
Oyster Croquettes
From The Swedish, French, American cook book, 1918
Serves 6
Presented as published in 1918. 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
125Calories
12 gProtein
10 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories125 kcal
Protein12 g
Carbohydrates10 g
Fiber0.4 g
Sugars2.3 g
Total Fat5.4 g
Saturated Fat1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Cholesterol88 mg
Sodium177 mg
Potassium363 mg
Calcium128 mg
Iron9.7 mg
Magnesium40 mg
Phosphorus211 mg
Zinc81 mg
Copper5.9 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A27 mcg
Vitamin E1.8 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B1218 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate23 mcg
Choline136 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 182. The excerpt below is the record exactly as published.
Oyster Croquettes ( Croquettes de Huitres ) & l’Allemande Take a quart of oysters; put them in their own liquid on the stove and let come to a boil. When cold, cut in small pieces; make a very heavy sauce from one tablespoon butter, two tablespoons flour, one cup of the oyster liquid; flavor with lemon juice, Wor¬ cestershire sauce, squeeze of an onion, pepper and salt to taste. Add the cut-up oysters to the sauce (while sauce is hot); take a tablespoonful and put on a platter; let stand until cold. Then form in croquettes; dip in egg and bread crumbs and fry in hot fat. Arrange on a nice paper doily. Serve with allemande sauce flav¬ ored with white wine. Garnish with parsley
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