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Oyster Croquettes
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
395Calories
22 gProtein
11 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories395 kcal
Protein22 g
Carbohydrates11 g
Fiber0 g
Sugars2 g
Total Fat29 g
Saturated Fat14 g
Monounsaturated Fat6 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol277 mg
Sodium311 mg
Potassium575 mg
Calcium233 mg
Iron15 mg
Magnesium62 mg
Phosphorus384 mg
Zinc122 mg
Copper8.9 mg
Manganese0.9 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E2.9 mg
Vitamin K4.6 mcg
Vitamin B60.2 mg
Vitamin B1227 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.9 mg
Folate33 mcg
Choline275 mg
Caffeine0 mg
Water329 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 85. The excerpt below is the record exactly as published.
Oyster Croquettes. Clean and scald one pint of oysters in their own liquor, drain thoroughly, remove the tough part, and cut soft part into pieces. Make a thick sauce, using one-half cup of the oyster liquor instead of milk, and one-half cup thick cream, yolk of one egg, and season with lemon juice, salt, pepper and paprika. A half cup of boiled macaroni or half cup of small mushrooms cut fin
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