Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pint potatoes
- a pinch of nutmeg
- 1 onion chopped fine
- 1 egg
- 8 medium potatoes
- 2 raw eggs
- salt
- pepper
- nutmeg
Directions
Season cold mashed potatoes with butter, pepper and salt. Pat into flat cakes, if necessary using a little flour and milk to make them stick. Fry brown on both sides in a little butter.
POTATO CROQUETTES, NO. I.
Mrs. Jas. McGrady.
Take cold mashed potatoes, 1 onion chopped fine, 1 egg, salt and pepper to taste, a pinch of nutmeg and another of baking powder. Take about 1 pint potatoes, beat in the egg and the other ingredients with flour enough to make them stick, roll and fry in a pan with a little hot lard, or dip in egg and cracker crumbs and fry in deep fat.
POTATO CROQUETTES, NO. 2.
Boil and mash 8 medium potatoes. Beat up with ^ teaspoon salt, half as much pepper, a very little nutmeg, 2 raw eggs, and i tablespoon butter. Form into croquettes, dip in beaten egg and then in breadcrumbs, place in a frying basket, and fry in boiling fat 5 minutes. Drain thoroughly, and serve on a hot dish on a folded napkin.
Chopped parsley may be added or sprinkled on top.