Cream Croquettes

Ingredients

• stick cinnamon one inch long
• pint new milk
• three tablespoons sugar
• two of corn-starch
• one of flour
• two or three additional tablespoons cold milk
• beaten yolks of three eggs
• half tablespoon butter
• half teaspoon vanilla

Method

1. 1

   Heat milk with cinnamon, then mix in sugar, corn-starch, and flour.

2. 2

   Cook, stir in egg yolks, remove cinnamon, and add butter and vanilla.

3. 3

   Pour onto a platter to cool, cut into squares, double-bread, and fry.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 228. The excerpt below is the record exactly as published.

Cream Croquettes. — Put stick cinnamon one inch long*in pint new milk in custard kettle. When hot stir in three tablespoons sugar, two of corn-starch and one of flour, the two latter rubbed smooth with two or three additional tablespoons cold milk; let cook ten or fifteen minutes, stir in beaten yolks of three eggs, take out cinnamon and place inner kettle on table and stir in half tablespoon butter and half teaspoon vanilla

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