Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one teaspoonful of butter
- a pinch of salt
- twelve croquettes
- two eggs
- four mushrooms
- six large oysters
- salt
- pepper
- nutmeg
Directions
MBS. B. F. BOWER.
The proportions given are for half a large chicken, which will make twelve croquettes. Chop the meat fine after the chicken has been cooked. Chop also half a large onion. Fry it in one teaspoonful of butter. Stir, and add the chopped meat with a teacupful of broth made from boiling the bones. Add a pinch of salt, pepper and nutmeg ; lastly, the yolks of
i two eggs. Then chop four mushrooms, or six large oysters ;
- stir all together ; put into a dish ; when stone cold, stir well, take a tablespoonful at a time, and roll into bread crumbs. Shape like a sausage, or in a wine glass pear-shaped, dip in beaten egg, roll again in crumbs, and fry in hot lard.