Bread Croquettes

Ingredients

• a cup milk
• two teaspoons sugar
• a flavoring of cinnamon and nutmeg
• some add a beaten egg
• Cut the crust from a stale loaf of bread or rolls

Method

1. 1

   Cut the crust from a stale loaf of bread or rolls, and cut into balls, squares, circles, diamonds, etc.

2. 2

   Soak them in a shallow dish containing a cup of milk with two teaspoons of sugar and a flavoring of cinnamon and nutmeg (some add a beaten egg), turning occasionally until the whole is absorbed.

3. 3

   Bread and fry as directed in preface, and serve with lemon sauce.

Nutrition per serving

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 225. The excerpt below is the record exactly as published.

red. Croquettes may be fried without breading if making in a hurry, by simply rolling in flour, without using the eggs, but the result will not be so satisfac- tory or pleasing. • * A pretty breakfast dish may be made of croquettes of fish, lobster, fowl or meat in the shape of hen's eggs heaped upon a dish and surrounded by very thin strips of fned potato, arranged to look as much as possible like straw, and garnished with oroutans of bread. Corn fritters and any good meat croquettes are HtntKart. nice served together at tea or luncheon on same platter, neatly arranged heaps of fritters on one end of platter and croquettes on the other, placing two fritters and two croquettes upon each plate. Brectd CroqtAettsB. — Cut the crust from a stale loaf of bread or rolls, and cut into balls, scjuares, circles, diamonds, etc. Soak them in a shallow dish containing a cup milk with two teaspoons sugar and a flavoring of cinnamon and nutmeg (some add a beaten egg

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