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Croquettes de Pommes de Terre a la Moderne
From The new century cookery book, 1901
Serves 3
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
470Calories
31 gProtein
55 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories470 kcal
Protein31 g
Carbohydrates55 g
Fiber6.4 g
Sugars3.1 g
Total Fat14 g
Saturated Fat5 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol189 mg
Sodium851 mg
Potassium1704 mg
Calcium79 mg
Iron4.3 mg
Magnesium96 mg
Phosphorus490 mg
Zinc3.9 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D1.4 mcg
Vitamin C60 mg
Vitamin A64 mcg
Vitamin E0.7 mg
Vitamin K6.4 mcg
Vitamin B61.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9 mg
Folate67 mcg
Choline202 mg
Caffeine0 mg
Water339 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 398. The excerpt below is the record exactly as published.
Croquettes de Pomrnes de Terre a la Moderne. — Wash and peel about 2 lbs. of potatoes, cook them in the ordinary way, drain and dry well, and rub through a sieve. Mix with two yolks of eggs a tablespoonful of cream, stir over the fire until set, season with pepper and a little grated nutmeg, and allow to cool. Chop coarsely j lb. lean cooked ham, 2 oz. chicken or veal, and 6 mushrooms ; mix all in a stewpan with two tablespoonfuls of well-reduced bechamel sauce
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