Bean Croquettes

Ingredients

• a pint of pulp from kidney beans
• ½ t salt
• dash pepper
• 1 T butter
• 2 lightly beaten eggs
• sufficient bread crumbs to make the mixture thick enough to roll

Method

1. 1

   Press kidney beans through a sieve to make a pint of pulp.

2. 2

   Add salt, pepper, and butter.

3. 3

   Mix well, add beaten eggs and enough bread crumbs to thicken.

4. 4

   Shape into balls and fry in deep fat.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 45. The excerpt below is the record exactly as published.

Bean Croquettes Press kidney beans left from dinner the preceding even- ing, and enough more to make a pint of pulp, through a sieve. Add ^ t salt, dash pepper and i T butter. Mix well, add 2 lightly beaten eggs and sufficient bread crumbs to make the mixture thick enough to roll

Cook this with the app: pantry check, scaling, and the assistant.