pescatariannut-freesoy-free
Salmon Croquettes (Croquettes de Saumon) a la Supreme
From The Swedish, French, American cook book, 1918
Serves 1
Arrange on a platter on a paper doily.
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
367Calories
58 gProtein
1 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories367 kcal
Protein58 g
Carbohydrates0.8 g
Fiber0.1 g
Sugars0.6 g
Total Fat13 g
Saturated Fat2.3 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.4 g
Cholesterol130 mg
Sodium1372 mg
Potassium1102 mg
Calcium22 mg
Iron1.3 mg
Magnesium78 mg
Phosphorus745 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D31 mcg
Vitamin C33 mg
Vitamin A103 mcg
Vitamin E1.2 mg
Vitamin K2.2 mcg
Vitamin B61.7 mg
Vitamin B1211 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)23 mg
Folate14 mcg
Choline267 mg
Caffeine0 mg
Water207 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 81. The excerpt below is the record exactly as published.
Salmon Croquettes ( Croquettes de Saumon) a la Supreme To one cup of cooked salmon well crumbed take three table¬ spoons of very heavy hot cream sauce; mix gently together; flavor with sherry, pepper and salt to taste. Take tablespoonfuls and THE SWEDISH, FRENCH, AMERICAN COOK BOOK 57 leave on a platter; let stand until cold; then form in the shape of a croquette — thick in the centre and pointed at each end; roll in egg, then in fresh bread crumbs, and fry in very hot fat
Cook this with the app: pantry check, scaling, and the assistant.