Cheese Croquettes

Ingredients

• two cupfuls grated cream cheese
• one-half cupful peanutta
• one level teaspoonful salt
• dash cayenne pepper
• whites of two eggs

Method

1. 1

   Mix thoroughly; roll into small balls, dip into beaten yolks of eggs, then roll into cracker-dust, then again into beaten yolks, then again into cracker-dust, then fry to a golden brown in a deep pan of hot oil.

2. 2

   Serve with tomato sauce.

Nutrition per serving

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 27. The excerpt below is the record exactly as published.

two cupfuls grated cream cheese add one-half cupful peanutta (recipe will be found under head of "Nuts"), one level teaspoonful salt, dash ;cayenne pepper, whites of two eggs. Mix thoroly; roll into small balls, dip into beaten yolks of eggs, then roll into cracker-dust, then again into beaten yolks, then again into cracker-dust, then fry to a golden brown in a deep pan of hot oil. Serve with tomato sauce. CHESTNUT. Put three cupfuls milk in saucepan, set on fire and when it begins to boil add the soft portion of one-half loaf of bread, mixing well ; then add thirty roasted chestnuts well pounded, two well-beaten eggs, two tablespoonfuls ground walnuts, two tablespoonfuls finely-chopped parsley, one tablespoonful salt, dash cayenne pepper

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