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Potato Croquettes

Name: Potato Croquettes
Yield: 3 servings
Ingredients: Yolks of four eggs beaten light; four cups mashed potatoes; two tablespoons of parsley; one-half cup of cream

From The Monmouth Baptist ladies' cook book, 1907

Serves 3

Can be baked instead of fried with plenty of butter.

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

554Calories

15 gProtein

43 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories554 kcal

Protein15 g

Carbohydrates43 g

Fiber5.9 g

Sugars5.6 g

Total Fat36 g

Saturated Fat18 g

Monounsaturated Fat9.1 g

Polyunsaturated Fat3.4 g

Omega-30.3 g

Cholesterol328 mg

Sodium1014 mg

Potassium983 mg

Calcium169 mg

Iron2.2 mg

Magnesium55 mg

Phosphorus342 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D1.6 mcg

Vitamin C4.2 mg

Vitamin A281 mcg

Vitamin E1.6 mg

Vitamin K57 mcg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)3.2 mg

Folate54 mcg

Choline244 mg

Caffeine0 mg

Water315 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 50. The excerpt below is the record exactly as published.

POTATO CROQUETTES. Mrs. B. D. Parsons. Yolks of four eggs beaten light, four cups mashed potatoes, two tablespoons of parsley, one-half cup of cream

Cook this with the app: pantry check, scaling, and the assistant.