dairy-freesoy-freefish-freeshellfish-free
Nut and Potato Croquettes
From The Cook County cook book, 1912
Serves 2
These are delicious.
Presented as published in 1912. 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
444Calories
17 gProtein
63 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories444 kcal
Protein17 g
Carbohydrates63 g
Fiber5 g
Sugars7.3 g
Total Fat14 g
Saturated Fat5.3 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol201 mg
Sodium896 mg
Potassium593 mg
Calcium182 mg
Iron4.2 mg
Magnesium52 mg
Phosphorus279 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.1 mcg
Vitamin C19 mg
Vitamin A141 mcg
Vitamin E1 mg
Vitamin K6.9 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.4 mg
Folate105 mcg
Choline177 mg
Caffeine0 mg
Water199 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 287. The excerpt below is the record exactly as published.
NUT AND POTATO CROQUETTES.— Coarsely chop suf- ficient black walnut meats to measure a cup. Mix these with 1 cup of mashed and seasoned potatoes, and 1 cup of soft bread crumbs. Stir in 2 well-beaten eggs, add a high seasoning of salt, pepper and onion juice, a few drops of lemon juice and 3 table- spoons of beef stock
Cook this with the app: pantry check, scaling, and the assistant.