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Shad Roe Croquettes
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
704Calories
12 gProtein
28 gCarbs
77 gFat
Full nutrition (33 nutrients)
Calories704 kcal
Protein12 g
Carbohydrates28 g
Fiber5 g
Sugars1.9 g
Total Fat77 g
Saturated Fat35 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.6 g
Cholesterol327 mg
Sodium847 mg
Potassium472 mg
Calcium142 mg
Iron1.4 mg
Magnesium47 mg
Phosphorus275 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D4 mcg
Vitamin C30 mg
Vitamin A204 mcg
Vitamin E4.9 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B123.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate46 mcg
Choline118 mg
Caffeine0 mg
Water148 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 25. The excerpt below is the record exactly as published.
Shad Boe Croquettes. Four shad roe, 1 pint of cream, 4 tablespoons corn starch, 4 tablespoons butter, 1 teaspoon salt, the juice of 1 lemon, a dash of nutmeg and one of cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.