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Veal Croquettes
From The Swedish, French, American cook book, 1918
Serves 1
Garnish with parsley.
Presented as published in 1918. 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
559Calories
72 gProtein
2 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories559 kcal
Protein72 g
Carbohydrates1.7 g
Fiber0.1 g
Sugars0.8 g
Total Fat27 g
Saturated Fat10 g
Monounsaturated Fat10 g
Polyunsaturated Fat2 g
Cholesterol270 mg
Sodium1457 mg
Potassium845 mg
Calcium57 mg
Iron3 mg
Magnesium65 mg
Phosphorus572 mg
Zinc11 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A3.5 mcg
Vitamin E1 mg
Vitamin K17 mcg
Vitamin B60.8 mg
Vitamin B123.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)19 mg
Folate38 mcg
Choline278 mg
Caffeine0 mg
Water188 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 213. The excerpt below is the record exactly as published.
Veal Croquettes Croquettes de Veau) a la Macedoine When cocked veal is at hand, remove all the fat and put through machine once; measure it by the cup. To each cup of the veal take three tablespoons thick hot cream sauce, one tablespoon sherry, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.