Potato Croquettes
From Left-overs made palatable, 1902
Recipe by Mrs. Frank Stewart.
Presented as published in 1902. 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
752Calories
15 gProtein
82 gCarbs
53 gFat
Full nutrition (29 nutrients)
Calories752 kcal
Protein15 g
Carbohydrates82 g
Fiber15 g
Total Fat53 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.2 g
Cholesterol152 mg
Sodium1149 mg
Potassium1946 mg
Calcium276 mg
Iron27 mg
Magnesium142 mg
Phosphorus312 mg
Zinc2.2 mg
Copper3.9 mg
Manganese6 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin K2.8 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.6 mg
Folate45 mcg
Water420 g
As published
This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 22. The excerpt below is the record exactly as published.
tablespoon butter Put the potatoes in a double boiler, add the cream, the well-beaten eggs and salt and pepper. Stir lightly with a fork till hot. Melt the butter in a spider, put in the potatoes and let them cook slowly till brown on the under side. Cut and fold as if it were an omelet. Set it under the flame in a gas stove oven or before a hot fire for a few minutes to brown on top, then slip on a hot platter. POTATO CROQUETTES 2 cups cold mashed potatoes I tablespoon butter \ cup cream Whites 2 eggs Salt and pepper Grating nutmeg
Cook this with the app: pantry check, scaling, and the assistant.