Croquettes
From Principles of food preparation, 1914
The egg should not be beaten too much to avoid froth.
Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 53. The excerpt below is the record exactly as published.
Croquettes Make one-half cupful of thick white sauce (see Chapter XII, page 110) . Mix with this twice its volume of chopped meat or fish, chill (for convenience in handling), and form into cylinders. Roll these lightly in finely sifted crumbs (this is for the purpose of absorbing any moisture on the outside), then dip into a mixture of beaten egg and water, (one tablespoonful of water to each egg), and roll once more in the sifted crumbs. The water is added to the egg to keep it from forming a strong froth, and care should be taken, for the same reason, not to beat the egg too much, since the froth-bubbles prevent the formation of a uni- form coating or envelope of the albumen, and this coat- ing, hardening immediately as it does in the hot fat, keeps the croquettes from being greasy. Loose crumbs should be gently shaken off, and the croquettes placed in a frying basket and lowered into the fat. They should be cooked in 1 m. Drain on absorbent paper, and keep hot until ready to serve. FRYING OF AN UNCOOKED MIXTURE Banana Fritters Sift one-half cupful of flour with a small pinch (one- eighth teaspoonful) of salt and one teaspoonful of baking powder. Stir this mixture into one-quarter cupful of liquid, composed of equal parts of milk and beaten egg. (One beaten egg
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