Potato Croquettes
From La cuisine creole, 1885
Garnish with parsley.
Presented as published in 1885. 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
1074Calories
46 gProtein
182 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories1074 kcal
Protein46 g
Carbohydrates182 g
Fiber16 g
Sugars8.7 g
Total Fat19 g
Saturated Fat6.2 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.7 g
Omega-30.1 g
Cholesterol584 mg
Sodium679 mg
Potassium3789 mg
Calcium133 mg
Iron6 mg
Magnesium225 mg
Phosphorus811 mg
Zinc5.8 mg
Copper1.9 mg
Manganese1.3 mg
Vitamin D3.4 mcg
Vitamin C117 mg
Vitamin A240 mcg
Vitamin E1.8 mg
Vitamin K20 mcg
Vitamin B63.1 mg
Vitamin B121.6 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1 mg
Niacin (B3)16 mg
Folate162 mcg
Choline601 mg
Caffeine0 mg
Water836 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 35. The excerpt below is the record exactly as published.
POTATO CROQUETS. Take six boiled potatoes (cold mashed potatoes will do), add three tablespoonfuls of grated ham, a little pepper, sait, and chopped parsley, also, the yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.