Veal Croquettes
From The Wilson cook book, 1941
Presented as published in 1941. 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
2299Calories
244 gProtein
45 gCarbs
120 gFat
Full nutrition (34 nutrients)
Calories2299 kcal
Protein244 g
Carbohydrates45 g
Fiber0.6 g
Sugars25 g
Total Fat120 g
Saturated Fat43 g
Monounsaturated Fat35 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol14435 mg
Sodium2186 mg
Potassium4904 mg
Calcium953 mg
Iron20 mg
Magnesium334 mg
Phosphorus4007 mg
Zinc35 mg
Copper2.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A429 mcg
Vitamin E7.2 mg
Vitamin K1 mcg
Vitamin B64.9 mg
Vitamin B1258 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)4.3 mg
Niacin (B3)86 mg
Folate181 mcg
Choline0.5 mg
Caffeine0 mg
Water1412 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 8. The excerpt below is the record exactly as published.
Veal Croquettes 2 lbs. veal 1 tablespoon grated onion 1 1b. brains 2 cups white sauce
Cook this with the app: pantry check, scaling, and the assistant.