dairy-freesoy-freefish-freeshellfish-free
Nut and Potato Croquettes
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
865Calories
34 gProtein
118 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories865 kcal
Protein34 g
Carbohydrates118 g
Fiber9.8 g
Sugars12 g
Total Fat27 g
Saturated Fat11 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat6 g
Omega-30.2 g
Cholesterol402 mg
Sodium1791 mg
Potassium1083 mg
Calcium357 mg
Iron8.3 mg
Magnesium99 mg
Phosphorus549 mg
Zinc3.8 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D2.2 mcg
Vitamin C0.2 mg
Vitamin A281 mcg
Vitamin E1.8 mg
Vitamin K14 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)11 mg
Folate190 mcg
Choline350 mg
Caffeine0 mg
Water306 g
As published
This recipe was extracted from Kirmess cook book (1907), page 116. The excerpt below is the record exactly as published.
NUT AND POTATO CROQUETTES. Tahle Talk. Coarsely chop sufficient black walnut meats to mea- sure one cupful. Mix them with one cupful of mashed and seasoned potatoes and one cupful of soft bread crumbs. Stir in two well beaten eggs. Add a high seasoning of salt, pepper and onion juice, a few drops of lemon juice, and three tablespoonfuls of beef stock
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