Bread Croquettes

Ingredients

• Rub sufficient stale bread to make one quart of crumbs
• add four tablespoonfuls of sugar
• a half cup of cleaned currants
• sprinkle over a teaspoonful of vanilla
• add sufficient beaten eggs (about three) to moisten the crumbs

Method

1. 1

   Mix ingredients, form into croquettes, dip in egg and breadcrumbs, and fry in hot fat.

Nutrition per serving

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 10. The excerpt below is the record exactly as published.

add four tablespoonfuls of sugar and a pint of milk, mix and add a grating of nutmeg ; turn into an ordi- nary baking dish, cover the top with BREAD 41 buttered bread, butter side up ; bake in a moderate oven just as you would a cup custard, until you can put a spoon handle down in the centre of the custard and it will come out free from milk. Little Puddings a la Grand Belle Roll slices of stale bread into fine crumbs. Brush small custard cups, or a border mold with melted butter, sprinkle over a few currants or raisins, or any fruit that you may have left over. Fill the cups with crumbs. Beat three eggs, without separating, until light ; add three tablespoonfuls of sugar, ateaspoon- ful of vanilla and a pint of milk. Pour this carefully over the bread crumbs, let them stand for about five minutes until the mixture has been soaked up and the bread crumbs soft ; then stand in a pan of boiling water, cover with oiled paper and cook in the oven a half hour. Turn out and serve hot with egg sauce. Bread Croquettes Rub sufficient stale bread to make one quart of crumbs; add four table- spoonfuls of sugar, a half cup of cleaned 42 LEFT OILERS currants, or any fruit that you have left over, and a grating of nutmeg ; sprinkle over a teaspoonful of vanilla, and add sufficient beaten eggs (about three) to moisten the crumbs

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