{"id":4775,"slug":"sweet-potato-croquettes-2","title":"Sweet potato croquettes","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four large potatoes","salt water","two ounces of butter","the yolks of three eggs","salt and pepper","flour","beaten eggs","bread crumbs","lard"],"ingredients_norm":["potato","salt water","butter","egg yolk","salt and pepper","flour","egg","bread crumb","lard"],"steps":["Boil four large potatoes in salt water, when soft, peel, and pass through a sieve.","Then put in a casserole, add two ounces of butter, the yolks of three eggs, season with salt and pepper, and mix well.","When cold, roll in flour, shape in the form of à large cork, then roll in beaten eggs and bread crumbs, and fry in very hot swimming lard.","When nice and brown serve on a napkin.","For Palestine potatoes: Sweet potato croquettes formed in the shape of a small pear. When fried, dress on a napkin with the pointed end up, and stick a sprig of parsley in the top."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w34:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c7b6f72de0e98a508cbda1102eb261d105c61bfcf46c3364c002e3a45ac75ef9","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/sweet-potato-croquettes-2"}