Potato Croquettes
From The New York receipt book, 1882
Presented as published in 1882. 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
542Calories
13 gProtein
68 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories542 kcal
Protein13 g
Carbohydrates68 g
Fiber5.2 g
Sugars4.4 g
Total Fat24 g
Saturated Fat12 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat2.5 g
Omega-30.2 g
Cholesterol99 mg
Sodium828 mg
Potassium529 mg
Calcium147 mg
Iron3.4 mg
Magnesium40 mg
Phosphorus201 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.6 mcg
Vitamin C0.2 mg
Vitamin A235 mcg
Vitamin E1 mg
Vitamin K5.4 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.4 mg
Folate114 mcg
Choline110 mg
Caffeine0 mg
Water154 g
As published
This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 9. The excerpt below is the record exactly as published.
Potato Croquettes. — Season cold mashed potatoes with pepper, salt, and nutmeg. Beat to a cream, with a tablespoonful of melted butter to every cup¬ ful of potato. Add two or three beaten eggs and some minced parsley
Cook this with the app: pantry check, scaling, and the assistant.