vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Croquettes
From Twentieth century home cook book, 1905
Serves 2
Shaped flat, they are 'croquettes a la diichesse.'
Presented as published in 1905. 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
506Calories
23 gProtein
81 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories506 kcal
Protein23 g
Carbohydrates81 g
Fiber9.4 g
Sugars5.4 g
Total Fat11 g
Saturated Fat3.8 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol375 mg
Sodium180 mg
Potassium2091 mg
Calcium145 mg
Iron5.4 mg
Magnesium119 mg
Phosphorus483 mg
Zinc2.8 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D2.3 mcg
Vitamin C89 mg
Vitamin A169 mcg
Vitamin E1.1 mg
Vitamin K9.3 mcg
Vitamin B61.5 mg
Vitamin B121 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.9 mg
Folate114 mcg
Choline353 mg
Caffeine0 mg
Water457 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 135. The excerpt below is the record exactly as published.
Potato Croquettes. — Peel, boil and mash a quart of potatoes, mix with them the yolks of four eggs and two ounces of milk
Cook this with the app: pantry check, scaling, and the assistant.