vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Croquettes
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Presented as published in 1880. 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
484Calories
16 gProtein
85 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories484 kcal
Protein16 g
Carbohydrates85 g
Fiber12 g
Sugars4.3 g
Total Fat15 g
Saturated Fat4.9 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol202 mg
Sodium101 mg
Potassium2029 mg
Calcium106 mg
Iron4.9 mg
Magnesium133 mg
Phosphorus384 mg
Zinc2.3 mg
Copper0.7 mg
Manganese1.1 mg
Vitamin D1 mcg
Vitamin C90 mg
Vitamin A81 mcg
Vitamin E0.6 mg
Vitamin K9.2 mcg
Vitamin B61.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5 mg
Folate101 mcg
Choline203 mg
Caffeine0 mg
Water399 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 94. The excerpt below is the record exactly as published.
a slight grating of nutmeg. Put milk on to boil, and add rice and seasoning. When it boils up, add the eggy well beaten. Stir one minute ; then take off and cool. When cold, shape, and roll in egg and crumbs, as directed. Serve very hot. Any flavoring can be substituted for the nutmeg. Potato Croquettes. Pare, boil and mash six good-sized potatoes. Add one table-spoonful of butter, two-thirds of a cupful of hot cream or milk, the whites of two eggs, well beaten, and salt and pepper to taste. If you wish, use also a slight grating of nut- meg, or a teaspoonful of lemon juice
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