Corn Croquettes
From Carolina cookery from Quaker kitchens, 1924
Presented as published in 1924. 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 Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 17. The excerpt below is the record exactly as published.
CORN CROQUETTES Equal parts cooked corn and mashed white potato (not creamed). Drain liquid from corn, mix corn and potato working in a little flour and yolk of one egg. Add salt and pepper to taste.
Cook this with the app: pantry check, scaling, and the assistant.