Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Salt | 1 tsp (6g) | 0 |
| Nuts | 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
- a pint of bread crumbs
- a gill of milk in a double boiler
- a pinch of salt
- a cup of chopped nuts
- a tablespoonful of sherry
- two eggs
- salt
Directions
Put half a pint of bread crumbs and a gill of milk in a double boiler, place over the fire and stir until thick and smooth, add a pinch of salt, three-quarters of a cup of chopped nuts and a tablespoonful of sherry. When the mixture is hot stir into it the well-beaten yolks of two eggs and remove from the fire at once. Set the mixture away to get cold, then form in any shape preferred for croquettes; dip them in egg and then in dried bread or cracker crumbs, fry in boiling fat and serve with a sauce piquante.