Potato Croquettes
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Garnish with fried parsley.
Presented as published in 1884. 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
421Calories
16 gProtein
80 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories421 kcal
Protein16 g
Carbohydrates80 g
Fiber9.5 g
Sugars3.9 g
Total Fat5.2 g
Saturated Fat1.7 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol186 mg
Sodium98 mg
Potassium1997 mg
Calcium82 mg
Iron4.5 mg
Magnesium110 mg
Phosphorus358 mg
Zinc2 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D1 mcg
Vitamin C89 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K9.2 mcg
Vitamin B61.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.8 mg
Folate92 mcg
Choline202 mg
Caffeine0 mg
Water397 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 125. The excerpt below is the record exactly as published.
Potato croquettes. Pommes au riz. Stewed apples and rice, Boiïled brisket of beef bread-crumbed. Boil your brisket. When cooked, cover it with a thick sauce made of reduced stock, four yolks of egg, salt and pepper; sprinkle with bread-crumbs, brown in the oven, and serve with Spanish sauce. Potato croquettes. Either bake your potatoes or boil them in salt and water, peel, and pass through a tammy, add a lump of fresh butter, salt and pepper to them, roll into croquettes on a wooden slab sprinkled with flour
Cook this with the app: pantry check, scaling, and the assistant.