nut-freeegg-freesoy-freeshellfish-free
Shad Roe Croquettes
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Serve with Hollandaise sauce.
Presented as published in 1913. 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
586Calories
19 gProtein
25 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories586 kcal
Protein19 g
Carbohydrates25 g
Fiber0.6 g
Sugars2.8 g
Total Fat58 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol343 mg
Sodium1408 mg
Potassium440 mg
Calcium96 mg
Iron1.6 mg
Magnesium31 mg
Phosphorus327 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D6.1 mcg
Vitamin C22 mg
Vitamin A83 mcg
Vitamin E4.1 mg
Vitamin K4.6 mcg
Vitamin B60.3 mg
Vitamin B125 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.1 mg
Folate79 mcg
Choline181 mg
Caffeine0 mg
Water244 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 13. The excerpt below is the record exactly as published.
Shad Roe Croquettes. Boil the roe in salted water, when cool remove the skin and mash with a fork. To 2 shad roe allow J/^ cupful of cream and Yi cupful of rich stock. Rub together 1 tablespoon of butter and 2 of flour, add to the boiling cream and stock. When it thickens take from fire and add yolks of 2 well beaten eggs, beating all together. Season with Yi teaspoon salt, cayenne, 2 tablespoons lemon juice, and parsley
Cook this with the app: pantry check, scaling, and the assistant.