Salmon Croquettes

Name: Salmon Croquettes
Ingredients: one can of salmon; the yolks of six hard boiled eggs; two cups-ful mashed potatoes; pepper; salt; lemon juice

From The housewife's aid, 1950

Presented as published in 1950. 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

950Calories

47 gProtein

64 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories950 kcal

Protein47 g

Carbohydrates64 g

Fiber8.7 g

Sugars11 g

Total Fat55 g

Saturated Fat22 g

Monounsaturated Fat18 g

Polyunsaturated Fat7.4 g

Omega-30.4 g

Cholesterol1179 mg

Sodium1737 mg

Potassium1633 mg

Calcium306 mg

Iron4.8 mg

Magnesium94 mg

Phosphorus795 mg

Zinc4.5 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D7.1 mcg

Vitamin C0.5 mg

Vitamin A690 mcg

Vitamin E4.4 mg

Vitamin K12 mcg

Vitamin B60.9 mg

Vitamin B124.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.9 mg

Niacin (B3)4.9 mg

Folate159 mcg

Choline954 mg

Caffeine0 mg

Water582 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 8. The excerpt below is the record exactly as published.

SALMON CROQUETTES Drain liquor from one can salmon, mince fine, add an equal quantity of mashed Irish potatoes, season with pepper and salt, shape into rolls, not too large; let stand two hours. Roll in fine cracker crumbs, then in beaten eggs, then in cracker crumbs again. Fry in hot lard a delicate brown. Garnish the dish with parsley and sliced lemon.—Mrs. B. R. Taylor. SALMON CROQUETTES One can of salmon, the yolks of six hard boiled eggs, two cups- ful mashed potatoes; mix and season to taste with pepper and salt, and lemon juice

Cook this with the app: pantry check, scaling, and the assistant.