Cake Croquettes
From The Times cook book, no. 2, 1905
Serves 4
Serve with powdered sugar and sherry.
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 90. The excerpt below is the record exactly as published.
CAKE CROQUETTES. Miss C. Hernstein, 2302 Budlong avenue, Los An- geles—Roll fine sufficient stale cake to make one pint of crumbs; cover with one large cup milk and let soak half an hour. Put it in a saucepan over fire and stir until mix- ture is boiling hot, then add beaten yolks of two eggs. As soon as the eggs are well stirred in remove the pan from fire and flavor with one teaspoonful vanilla
Cook this with the app: pantry check, scaling, and the assistant.