gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Queen City Croquettes
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
387Calories
15 gProtein
10 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories387 kcal
Protein15 g
Carbohydrates9.9 g
Fiber2.9 g
Sugars0.7 g
Total Fat33 g
Saturated Fat15 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol105 mg
Sodium2496 mg
Potassium435 mg
Calcium230 mg
Iron5.5 mg
Magnesium69 mg
Phosphorus193 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0.1 mcg
Vitamin C7.7 mg
Vitamin A155 mcg
Vitamin E2.1 mg
Vitamin K7.3 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.9 mg
Folate11 mcg
Choline41 mg
Caffeine0 mg
Water75 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 122. The excerpt below is the record exactly as published.
Queen City Croquettes Take one cup cold cooked chicken; season with a little salt, celery salt and a dish of cayenne, half a teaspoon lernon juice, half of onion juice, one cup of cream
Cook this with the app: pantry check, scaling, and the assistant.