Sweet Potato Croquettes
From The housewife's aid, 1950
Presented as published in 1950. 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
1095Calories
32 gProtein
219 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1095 kcal
Protein32 g
Carbohydrates219 g
Fiber0 g
Sugars40 g
Total Fat32 g
Saturated Fat2.1 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol249 mg
Sodium2426 mg
Potassium4698 mg
Calcium207 mg
Iron5.8 mg
Magnesium208 mg
Phosphorus737 mg
Zinc3.8 mg
Copper2 mg
Manganese3.1 mg
Vitamin D1 mcg
Vitamin C139 mg
Vitamin A161 mcg
Vitamin E0.5 mg
Vitamin K1.5 mcg
Vitamin B61.8 mg
Vitamin B120.4 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)20 mg
Folate179 mcg
Choline147 mg
Caffeine0 mg
Water578 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 8. The excerpt below is the record exactly as published.
SWEET POTATO CROQUETTES Bake sweet potatoes. As soon as they are soft break apart, scrape out pulp and pass through a coarse sieve. To each pint of pulp add one teaspoonful of salt, two tablespoonfuls of butter, one beaten egg, one cup of nuts, and hot milk to make of consistency to handle. Form into shape, egg and bread crumb and fry in deep fat.—Mrs. Hunter Fleming. MEMORANDA THE HOUSEWIFE’S AID 29 VEGETABLES CORN PUDDING 4 eggs, 1 can corn, 1 cup milk, a piece of butter size of a wal- nut, tablespoonful flour mixed with a little of the milk and black pepper and salt to the taste. Bake in a moderate oven.—Mrs. Atwood Bizzell. CARAMELED SWEET POTATOES Pare and slice five large sweet potatoes
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Cook this with the app: pantry check, scaling, and the assistant.