Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
69
Calories
2g
Protein
1g
Fat
16g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- 1¾ cups chopped cold cooked fowl
- ½ teaspoon salt
- ¼ teaspoon celery salt
- Few grains cayenne
- 1 teaspoon lemon juice
- Few drops onion juice
- 1 teaspoon finely chopped parsley
- 1 cup Thick White Sauce
Directions
1
Mix ingredients in order given. Cool, shape, crumb, and fry same as other croquettes.
2
White meat of fowl absorbs more sauce than dark meat. This must be remembered if dark meat alone is used. Croquette mixtures should always be as soft as can be conveniently handled, when croquettes will be soft and creamy inside.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg