Potato Croquettes

Name: Potato Croquettes
Ingredients: Boil and mash twelve medium-sized white potatoes; using one tablespoonful of butter instead of milk; add beaten yolks of three eggs; one teaspoontul of chopped parsley; one quarter teaspoonful of grated nutmeg; six drops of onion juice

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

This will make twenty-five croquettes.

Presented as published in 1909. 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

1820Calories

59 gProtein

368 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories1820 kcal

Protein59 g

Carbohydrates368 g

Fiber59 g

Sugars59 g

Total Fat28 g

Saturated Fat5.7 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol589 mg

Sodium538 mg

Potassium8852 mg

Calcium456 mg

Iron14 mg

Magnesium487 mg

Phosphorus1678 mg

Zinc8.7 mg

Copper2.6 mg

Manganese3.8 mg

Vitamin D3 mcg

Vitamin C230 mg

Vitamin A240 mcg

Vitamin E1.9 mg

Vitamin K33 mcg

Vitamin B65 mg

Vitamin B121.3 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)1.5 mg

Niacin (B3)20 mg

Folate566 mcg

Choline694 mg

Caffeine0 mg

Water2387 g

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 10. The excerpt below is the record exactly as published.

il and mash twelve medium-sized white pota- toes, using one tablespoonful of butter instead of milk. When the potatoes are nearly cold, add beaten yolks of three eggs, one teaspoontul of chopped parsley, one _ quarter teaspoonful of grated nutmeg (if desired) and six drops of onion juice

Cook this with the app: pantry check, scaling, and the assistant.