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Potato Croquettes
From The Swedish, French, American cook book, 1918
Serves 1
Serve for luncheon or dinner.
Presented as published in 1918. 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
463Calories
20 gProtein
79 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories463 kcal
Protein20 g
Carbohydrates79 g
Fiber9 g
Sugars4.1 g
Total Fat20 g
Saturated Fat2.6 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol217 mg
Sodium10217 mg
Potassium558 mg
Calcium261 mg
Iron7.7 mg
Magnesium82 mg
Phosphorus267 mg
Zinc2 mg
Copper0.6 mg
Manganese4 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A87 mcg
Vitamin E0.8 mg
Vitamin K45 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6 mg
Folate132 mcg
Choline159 mg
Caffeine0 mg
Water50 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 407. The excerpt below is the record exactly as published.
Potato Croquettes ( Croquettes de Pommes ) Boil the potatoes well [see recipe: Boiled Potatoes] and mash. Add one tablespoon butter, pepper and salt. Roll in little cro¬ quettes, then roll in flour, then egg; leave on a table ten minutes to dry, roll in egg again and fresh bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.