dairy-freenut-freesoy-freefish-freeshellfish-free
Turkey Croquettes
From European and American cuisine, 1914
Serves 5
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
619Calories
25 gProtein
17 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories619 kcal
Protein25 g
Carbohydrates17 g
Fiber1.3 g
Sugars1.8 g
Total Fat49 g
Saturated Fat18 g
Monounsaturated Fat21 g
Polyunsaturated Fat6.8 g
Omega-30.1 g
Cholesterol216 mg
Sodium335 mg
Potassium286 mg
Calcium65 mg
Iron2.3 mg
Magnesium36 mg
Phosphorus259 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A55 mcg
Vitamin E0.6 mg
Vitamin K1.5 mcg
Vitamin B60.6 mg
Vitamin B121.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.9 mg
Folate47 mcg
Choline165 mg
Caffeine0 mg
Water90 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 269. The excerpt below is the record exactly as published.
2 cupfuls turkey meat, and, if handy, Y, cupful fine-cut mush- rooms, stir and cook 10 minutes ; add the yolks of 3 eggs, stir 2 minutes ; turn the contents on to a flat dish, and set in a cool place. Thirty minutes before serving, take small portions the size of an egg with a tablespoon from the mixture, dip into beaten egg, roll in fresh grated bread crumbs, and form into cork-shaped cro- quettes. Place a frying pan with good beef fat or lard
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