vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Potato Croquettes
From Kentucky receipt book, 1903
Serves 2
Serve with fish.
Presented as published in 1903. 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
511Calories
17 gProtein
104 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories511 kcal
Protein17 g
Carbohydrates104 g
Fiber20 g
Sugars0 g
Total Fat11 g
Saturated Fat2.7 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Cholesterol29 mg
Sodium1504 mg
Potassium2459 mg
Calcium280 mg
Iron36 mg
Magnesium181 mg
Phosphorus333 mg
Zinc2.7 mg
Copper5.3 mg
Manganese8 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A3.1 mcg
Vitamin E0 mg
Vitamin K12 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.3 mg
Folate61 mcg
Choline0.1 mg
Caffeine0 mg
Water476 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 104. The excerpt below is the record exactly as published.
Potato Croquettes. Boil 8 large Irish potatoes, mash until smooth, add 1 teaspoon parsley chopped fine, 1 tablespoon butter, pepper, salt and enough cream to moisten them
Cook this with the app: pantry check, scaling, and the assistant.