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Veal Croquettes
From The Times cook book, no. 2, 1905
Serves 3
Presented as published in 1905. 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
467Calories
59 gProtein
4 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories467 kcal
Protein59 g
Carbohydrates4.5 g
Fiber0.9 g
Sugars0.1 g
Total Fat26 g
Saturated Fat9.5 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat1.5 g
Cholesterol258 mg
Sodium1027 mg
Potassium968 mg
Calcium54 mg
Iron2.7 mg
Magnesium80 mg
Phosphorus624 mg
Zinc9.3 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.2 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B61.2 mg
Vitamin B124.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)23 mg
Folate42 mcg
Choline0.4 mg
Caffeine0 mg
Water221 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 154. The excerpt below is the record exactly as published.
VEAL CROQUETTES. Mrs. E. H. Williams, 120 East Fern avenue, Redlands, Cal.— Boil two pounds of veal; when cold chop or grind very fine; stir into one pint boiling milk one good tablespoon corn starch, wet with milk, one tablespoon butter, and half a nutmeg, grated, a little salt
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