Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Water | not in our table | 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
- 1 cup milk
- 1 tablespoon parsley
- 2 tablespoons flour
- 2 pounds veal
- 1 cup of milk
- 1 cup of veal broth
- 2 tablespoons of flour
- 1 tablespoon of chopped parsley
- 1 tablespoon hot water
- 2 lbs
- 1 egg
- 2 dozen croquettes
- parsley
- nutmeg
- salt
- pepper
Directions
Mrs. Wra. Allen.
il/2 lbs. veal. J/> lemon.
1 cup milk. 1 tablespoon parsley.
2 tablespoons flour. 1 egg.
Boil il/2 pounds veal. When cold, put through a meat grinder. Put into a double boiler 1 cup of milk, 1 cup of veal broth; rub 2 tablespoons of flour with 2 of milk; pour into hot milk, stir till thick, and add 1 tablespoon of chopped parsley, juice of y2 lemon, a little nutmeg, salt, pepper, and onion juice if desired. When cold and stiff, mold into balls. Break into a pan 1 egg with 1 tablespoon hot water; dip balls, and roll in fine bread crumbs, and fry in hot lard. This will make iJ/2 dozen croquettes.