vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Prairie Hen Croquettes a la Macedoine
From The Swedish, French, American cook book, 1918
Serves 4
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
19Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories19 kcal
Protein1.6 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol47 mg
Sodium308 mg
Potassium33 mg
Calcium7.9 mg
Iron0.3 mg
Magnesium2 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C8.2 mg
Vitamin A21 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate6.5 mcg
Choline37 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 341. The excerpt below is the record exactly as published.
Prairie Hen Croquettes a la Macedoine Croquettes de Poule d’ Amerique a la Macedoine Take prairie hen that has been cooked or roasted; put through machine once. To each cup of prairie hen take three tablespoons hot cream sauce highly flavored with sherry, pepper, and salt; AMERICAN COOK BOOK put tablespoonfuls of the mixture on a platter; when beginning to get cold, form them in shape of an oblong croquette — thick in centre and pointed at ends. Roll in egg and fresh bread crumbs and fry in very hot fat
Cook this with the app: pantry check, scaling, and the assistant.