nut-freesoy-freefish-freeshellfish-free
Sweet Potato Croquettes
From The new Annie Dennis cook book, 1905
Serves 2
They are much more easily handled if a wire basket is used.
Presented as published in 1905. 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
460Calories
11 gProtein
60 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories460 kcal
Protein11 g
Carbohydrates60 g
Fiber4.4 g
Sugars18 g
Total Fat19 g
Saturated Fat7.2 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol198 mg
Sodium774 mg
Potassium1188 mg
Calcium97 mg
Iron2.2 mg
Magnesium68 mg
Phosphorus233 mg
Zinc1.6 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D1.3 mcg
Vitamin C22 mg
Vitamin A1023 mcg
Vitamin E1 mg
Vitamin K3.3 mcg
Vitamin B60.5 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.8 mg
Folate53 mcg
Choline173 mg
Caffeine0 mg
Water245 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 170. The excerpt below is the record exactly as published.
Sweet Potato Croquettes Parboil, or bake, two medium sized sweet potatoes, and mash to a smooth paste. Measure two teacupfuls of this and mix with it a half teaspoonful of salt, one of sugar, two tablespoonfuls of cream or rich sweet milk, and two eggs. Make into oblong rolls, using one rounding teaspoonful for each croquette. Roll in egg and biscuit crumbs, and fry in boiling lard
Cook this with the app: pantry check, scaling, and the assistant.