vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sweet Potato Croquettes
From Kirmess cook book, 1907
Serves 1
Set in a cold place for several hours before frying.
Presented as published in 1907. 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
422Calories
17 gProtein
55 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories422 kcal
Protein17 g
Carbohydrates55 g
Fiber8 g
Sugars11 g
Total Fat26 g
Saturated Fat6.2 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol419 mg
Sodium293 mg
Potassium1051 mg
Calcium147 mg
Iron3.4 mg
Magnesium80 mg
Phosphorus334 mg
Zinc2.1 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D2 mcg
Vitamin C6.4 mg
Vitamin A2046 mcg
Vitamin E1.7 mg
Vitamin K5.4 mcg
Vitamin B60.7 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.6 mg
Folate76 mcg
Choline327 mg
Caffeine0 mg
Water293 g
As published
This recipe was extracted from Kirmess cook book (1907), page 119. The excerpt below is the record exactly as published.
SWEET POTATO CROQUETTES. Marion Harland, Into two cupfuls of boiled and mashed sweet pota- toes beat a tablespoonful of butter, and stir in a sauce- pan over the fire until smoking hot. Now remove and add a tablespoonful of cream and tlie yolks of two eggs.
Cook this with the app: pantry check, scaling, and the assistant.