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Shrimp Croquettes
From Cookery for every household, 1914
Serves 1
Sufficient for 10 or 12 croquettes.
Presented as published in 1914. 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
174Calories
33 gProtein
3 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories174 kcal
Protein33 g
Carbohydrates2.7 g
Fiber0 g
Sugars0.6 g
Total Fat2.4 g
Saturated Fat0.6 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol298 mg
Sodium2581 mg
Potassium313 mg
Calcium135 mg
Iron0.6 mg
Magnesium80 mg
Phosphorus578 mg
Zinc2.3 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0.1 mg
Vitamin A128 mcg
Vitamin E3.1 mg
Vitamin K0.7 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)4.6 mg
Folate53 mcg
Choline193 mg
Caffeine0 mg
Water208 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 180. The excerpt below is the record exactly as published.
Shrimp Croquettes 1 cupful picked shrimps. Some scraps of pastry. 1 or 2 table-sps. fish sauce. Chop the shrimps, but not too finely, and bind them together with a little good fish sauce. An- chovy or shrimp sauce is very suitable ; it must be very thick, and the mixture must not be made too moist. Roll out some scraps of unsweetened pastry very thinly, and cut it out in rounds between 3 and 4 inches in diameter. Place about a tea- spoonful of the shrimp mixture in the centre of each, wet round the edges of the pastry with a little cold water, and then gather them together, pulling them up to the centre of the croquette and then pinching them together. Fry the croquettes in hot fat, drain well, and serve garnished with parsley
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