Veal Croquettes a la Reine

Name: Veal Croquettes a la Reine
Ingredients: Chop cold veal; Mix with some sweet-bread; and mushrooms chopped; Season with salt; pepper and lemon-juice; Add a sprig of parsley; and a little onion chopped fine; Mix with a beaten egg; and bread-crumbs; sprinkle with nutmeg

From 365 foreign dishes, 1908

Presented as published in 1908. 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

220Calories

9 gProtein

40 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories220 kcal

Protein8.6 g

Carbohydrates40 g

Fiber4.5 g

Sugars8.7 g

Total Fat3.4 g

Saturated Fat0.9 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.7 g

Cholesterol26 mg

Sodium201 mg

Potassium510 mg

Calcium86 mg

Iron2.3 mg

Magnesium32 mg

Phosphorus158 mg

Zinc1 mg

Copper0.4 mg

Manganese0.5 mg

Vitamin D0.3 mcg

Vitamin C15 mg

Vitamin A40 mcg

Vitamin E0.2 mg

Vitamin K34 mcg

Vitamin B60.3 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5.2 mg

Folate96 mcg

Choline64 mg

Caffeine0 mg

Water217 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 19. The excerpt below is the record exactly as published.

Veal Croquettes a la Reine. Chop cold veal. Mix with some sweet- bread and mushrooms chopped. Season with salt, pepper and lemon-juice. Add a sprig of parsley and a little onion chopped fine. Mix with a beaten egg and brrad- Job crumbs ; sprinkle with nutmeg. Form into croquettes. Dip in beaten egg and fine bread-crumbs

Cook this with the app: pantry check, scaling, and the assistant.