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Teal Croquettes
From The white ribbon cook book, 1894
Serves 2
Presented as published in 1894. 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
631Calories
63 gProtein
18 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories631 kcal
Protein63 g
Carbohydrates18 g
Fiber0.7 g
Sugars2.6 g
Total Fat32 g
Saturated Fat11 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.2 g
Omega-30.5 g
Cholesterol418 mg
Sodium518 mg
Potassium997 mg
Calcium106 mg
Iron4.4 mg
Magnesium79 mg
Phosphorus748 mg
Zinc9.5 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E2.2 mg
Vitamin K21 mcg
Vitamin B61.3 mg
Vitamin B124.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)23 mg
Folate88 mcg
Choline150 mg
Caffeine0 mg
Water245 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 33. The excerpt below is the record exactly as published.
Teal Croquettes— Boil 1^4 lbs. of veal — or use that left from roast. Mince very fine, add two eggs, 3^ cup of rolled crackers, salt and pepper. Make into small balls or cakes, roll in flour and fry in butter, or put in wire basket and fry in lard
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