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Sweet Potato Croquettes No. I
From Atlanta women's club cook book, 1921
Serves 1
Better make more than two apiece for each of the family to avoid trouble.
Presented as published in 1921. 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
187Calories
9 gProtein
27 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories187 kcal
Protein9.4 g
Carbohydrates27 g
Fiber3.2 g
Sugars1.4 g
Total Fat4.9 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium9780 mg
Potassium709 mg
Calcium52 mg
Iron2.2 mg
Magnesium41 mg
Phosphorus185 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C30 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K3.2 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate46 mcg
Choline165 mg
Caffeine0 mg
Water157 g
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 11. The excerpt below is the record exactly as published.
SWEET POTATO CROQUETTES.— NO. I. Mash steamed potatoes. Add butter, sugar, pinch of salt, and egg. Shape into croquettes, roll in flour and fry. Better make more than two apiece for each of the family to avoid trouble. Mrs. T. A. Dixon, Montezuma, Ga. SWEET POTATO CROQUETTES.— NO. II. 4 medium size potatoes. 1 tbls. cream. 1 egg. 1/4, t-spoon salt. 1 cup chopped pecan meats. 1 tbls. butter. Boil unpeeled potatoes until done. Remove peelings and mash fine. Add butter, cream, pecan meats, salt. Mix well, mold into ob- long shapes. Roll in well beaten eggs, then cracker dust, fry in hot fat until light brown. Drain on paper. These are nice served with creamed toast. Mrs. T. L. Mudd, Kentucky. CREAMED SWEET POTATOES. 3 sweet potatoes. i/4 lb, marshmallows. 1 cup milk. 1/8 lb. butter. 1/2 cup sugar. 1 can or package cocoanut. Boil sweet potatoes until tender; peel and cream while hot, stirring into the potatoes the butter, sugar and milk. Add last the cocoanut. Place mixture, which should be soft in baking dish; cover over the top with marshmallows and brown in moderate oven. Mrs. T. T. Stevens, President, Fifth District. POTATO CAKES. Peel, steam and mash several potatoes ; add butter, a pinch of QUEEN SWEET POTATO 25 salt — an egg or two, and as many pecan meats as you have. Shape into little cakes and bake. Mrs. Jere M. Moore, Montezuma,Ga. OSCAR POTATOES. Steam potatoes until nearly done, peel and cut into slices about 1/2 inch thick. Slice tart apples, put alternate layers potatoes and apples with potatoes on top, add sugar
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