Potato Croquettes
From The easiest way in housekeeping and cooking, 1881
Cold mashed potatoes may be used, but fresh is better.
Presented as published in 1881. 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
1098Calories
22 gProtein
144 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories1098 kcal
Protein22 g
Carbohydrates144 g
Fiber18 g
Sugars17 g
Total Fat48 g
Saturated Fat24 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.7 g
Omega-30.8 g
Cholesterol143 mg
Sodium2872 mg
Potassium2524 mg
Calcium353 mg
Iron4 mg
Magnesium136 mg
Phosphorus602 mg
Zinc3.1 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D1.1 mcg
Vitamin C0.9 mg
Vitamin A509 mcg
Vitamin E2.7 mg
Vitamin K22 mcg
Vitamin B61 mg
Vitamin B122 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate107 mcg
Choline183 mg
Caffeine0 mg
Water722 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 99. The excerpt below is the record exactly as published.
Potato Croquettes. Cold mashed potatoes may be used, but fresh is better. To half a dozen potatoes, mashed as in directions given, VEGETABLES. 199 allow quarter of a saltspoonful each of mace or nutmeg and cayenne pepper, and one beaten egg
Cook this with the app: pantry check, scaling, and the assistant.