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Walnut Groquettes

Name: Walnut Groquettes
Yield: 6 servings
Ingredients: a pint of bread crumbs; a full cup and a half of chopped walnuts; a couple of tablespoons of brandy or Sherry; the well-beaten yolks of four eggs; a teaspoon of salt

From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902

Serves 6

Presented as published in 1902. 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

414Calories

14 gProtein

30 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories414 kcal

Protein14 g

Carbohydrates30 g

Fiber3.2 g

Sugars2.4 g

Total Fat27 g

Saturated Fat3.3 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat17 g

Omega-30 g

Cholesterol124 mg

Sodium700 mg

Potassium247 mg

Calcium112 mg

Iron3 mg

Magnesium63 mg

Phosphorus238 mg

Zinc1.8 mg

Copper0.5 mg

Manganese1.3 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A53 mcg

Vitamin E0.4 mg

Vitamin K3 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.8 mg

Folate54 mcg

Choline103 mg

Caffeine0 mg

Water29 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 102. The excerpt below is the record exactly as published.

Walnut Groquettes Stir in a doublé boiler a pint of bread crumbs, with enough milk to make a thick smooth batter, and add a teaspoon of salt and a full cup and a half of chopped walnuts. Moisten with a couple of tablespoons of brandy or Sherry, and stir in the well- beaten yolks of four egg

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