vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Croquettes
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
490Calories
13 gProtein
72 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories490 kcal
Protein13 g
Carbohydrates72 g
Fiber8.4 g
Sugars3.4 g
Total Fat25 g
Saturated Fat9.1 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol185 mg
Sodium80 mg
Potassium1786 mg
Calcium92 mg
Iron3.8 mg
Magnesium98 mg
Phosphorus318 mg
Zinc1.7 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0.7 mcg
Vitamin C79 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K9 mcg
Vitamin B61.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate76 mcg
Choline146 mg
Caffeine0 mg
Water366 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 107. The excerpt below is the record exactly as published.
Potato Croquettes. Peel 8 large potatoes, wash them and put in saucepan with hot water and boil thoroughly done ; then beat smooth. Add % cup of cream, 2 tablespoons butter, yolks of 2 eggs and salt
Cook this with the app: pantry check, scaling, and the assistant.