Bread Croquettes

Name: Bread Croquettes
Yield: 6 servings
Ingredients: one good quart of stale bread; one pint of milk; one-half of a cupful of cleaned currants; two tablespoonfuls of chopped citron; one-half of a teaspoonful of cinnamon; two tablespoonfuls of chopped almonds; the beaten yolks of two raw eggs

From The Rural cook book, 1907

Serves 6

Serve with a foamy sauce.

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Rural cook book (1907), page 143. The excerpt below is the record exactly as published.

Bread Croquettes.-^Rub the inside of a loaf of stale bread through a colander, then measure. To one good quart add one pint of milk and heat over the fire in a double boiler. As soon as it reaches the scalding point take it off, let stand for a moment, then add one-half of a cupful of cleaned, currants, two tablespoonfuls of chopped citron, one-half of a teaspoonful of cinnamon, two tablespoonfuls of chopped almonds and the beaten yolks of two raw eggs

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