Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| 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
- two ounces butter
- two dessert-spoonsful flour
- salt
- pepper
- nutmeg
Directions
CROQUETTES.
Take any kind of cold meat or fowl, with slices of ham, lean and fat. Chop them together, very fine, with one-third of stale bread grated, add salt, pepper, grated nutmeg, a little catsup, and a lump of butter. Mix all together, and make into small cakes or balls. Dip each cake into yolk of egg well beaten, cover quickly with grated bread and fry brown.
CROQUETTES.
Two ounces butter, two dessert-spoonsful flour. Stir them over the fire for a few moments, and add a teacupful cream. Stir it until it is thick as porridge. Have ready the white meat of fowl, minced very fine, and a little minced ham. Put it into the mixture, put it on the fire, stirring well but not long. When cold make into croquette shape, cover with egg and roll in bread-crumbs or cracker dust, and fry in boiling lard. Cold veal is quite as good as fowls.