vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Potato Croquettes
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
555Calories
24 gProtein
96 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories555 kcal
Protein24 g
Carbohydrates96 g
Fiber16 g
Sugars4.2 g
Total Fat11 g
Saturated Fat3.6 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol372 mg
Sodium9874 mg
Potassium2400 mg
Calcium227 mg
Iron7.9 mg
Magnesium159 mg
Phosphorus496 mg
Zinc3 mg
Copper0.9 mg
Manganese3.9 mg
Vitamin D2 mcg
Vitamin C89 mg
Vitamin A167 mcg
Vitamin E1.4 mg
Vitamin K50 mcg
Vitamin B61.6 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.2 mg
Folate119 mcg
Choline352 mg
Caffeine0 mg
Water439 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 239. The excerpt below is the record exactly as published.
Potato croquettes. Boil one pound of potatoes. Pour off water and let evaporate well. When quite dry mash fine, mix with the yolks of two eggs, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.