Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- two cupfuls of meat
- 1 tablespoonful of butter
- 2 tablespoonfuls of flour
- 1 cupful of milk
- 1 teaspoonful of onion-juice
- 1 teaspoonful of salt
- 1/4 teaspoonful of pepper
- two cupfuls of meat minced very fine
- 1 egg
- cayenne
- nutmeg
Directions
(To this amount of sauce add two cupfuls of meat.)
1 tablespoonful of butter. 2 tablespoonfuls of flour. 1 cupful of milk or cream. 1 egg. 1 teaspoonful of onion-juice. 1 teaspoonful of salt. 1/4 teaspoonful of pepper. Dash of cayenne. Dash of nutmeg.
Put the cream or milk in a double boiler and scald it. Rub the butter and flour together. Take this paste on a spoon and stir it in the scalding milk until it is dissolved from the spoon, and the sauce has become thickened and consistent. Add the seasoning; then remove from the fire and stir in a beaten egg (the egg may be omitted if desired). Place it again on the fire for a minute to cook the egg, but do not let it boil, and add two cupfuls of meat minced very fine.
Pour this mixture on a flat dish, and set it away for two or more hours. It will then be stiffened and can be easily molded. If a mixture is used which absorbs the sauce, add more than the quantity given in receipt. The softer the mixture, the more creamy, and therefore the better will be the croquettes, and if allowed to stand long enough the molding will not be difficult.