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Salmon 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
668Calories
62 gProtein
22 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories668 kcal
Protein62 g
Carbohydrates22 g
Fiber3.8 g
Sugars6.3 g
Total Fat37 g
Saturated Fat8.1 g
Monounsaturated Fat14 g
Polyunsaturated Fat10 g
Omega-30.1 g
Cholesterol194 mg
Sodium1435 mg
Potassium1183 mg
Calcium706 mg
Iron3.1 mg
Magnesium110 mg
Phosphorus957 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D51 mcg
Vitamin C11 mg
Vitamin A553 mcg
Vitamin E9.1 mg
Vitamin K12 mcg
Vitamin B60.6 mg
Vitamin B1213 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)20 mg
Folate37 mcg
Choline220 mg
Caffeine0 mg
Water251 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 84. The excerpt below is the record exactly as published.
1 teaspoon lemon juice. 1 cup thick white sauce. 1 hard-boiled yolk of egg. 1 yolk of egg. 1 teaspoon minced parsley. 1 teaspoon minced celery. Salt, pepper and cayenne to taste. Mix meat with the seasonings, and add the cooked yolk of egg mashed very fine. Turn into the cup of white sauce, and add the uncooked yolk slightly beaten. The cup of sauce may be made with white stock from the veal instead of milk. These are shaped, crumbed, egged and crumbed again, and fried in deep fat, then drained on paper and served with tomato sauce highly seasoned. Salmon Croquettes. Two cups flaked salmon, one cup thick white sauce, seasoned with one teaspoon lemon juice, dash of cay- enne, and salt to taste. Add sauce to salmon, then the seasonings. Spread on plate to cool, shape, crumb, egg, and crumb again; fry in deep fat, drain and serve. Tomato sauce, seasoned with onion and green sweet- peppers, is nice served with these croquettes. ENTREES. 183 Lobster Croquettes. Two cups lobster meat cut fine, one cup thick white sauce, one-fourth teaspoon mustard, one teaspoon lemon juice, dash of cayenne
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