pescatariandairy-freenut-freesoy-free
Salmon Croquettes
From The white ribbon cook book, 1894
Serves 3
Presented as published in 1894. 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
189Calories
9 gProtein
28 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories189 kcal
Protein9.4 g
Carbohydrates28 g
Fiber2 g
Sugars2.4 g
Total Fat4.3 g
Saturated Fat1.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol67 mg
Sodium867 mg
Potassium156 mg
Calcium83 mg
Iron2.3 mg
Magnesium23 mg
Phosphorus120 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C1.1 mg
Vitamin A32 mcg
Vitamin E0.3 mg
Vitamin K18 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate58 mcg
Choline55 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 12. The excerpt below is the record exactly as published.
Salmon Croquettes — The contents of 1 can of salmon from which the oil has been poured and which has been shredded fine, 1 cupful of fine bread crumbs, 1 egg and cayenne pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.