Croquettes

Name: Croquettes
Ingredients: Melt two tablespoons butter in a saucepan.; add two tablespoons corn starch.; one pint scalded milk added slowly.; Add one beaten egg.; two cups chopped meat.; one teaspoon salt.; one-half teaspoon celery.; little pepper and onion juice.; one teaspoon chopped parsley.

From The Central cook book, 1924

Mrs. W. P. Baviarp.

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 The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 9. The excerpt below is the record exactly as published.

Croquettes Melt two tablespoons butter in a saucepan, add two table- _ spoons corn starch, one pint scalded milk added slowly. Stir well. Add one beaten egg. Add this to the following: two cups chopped meat, one teaspoon salt, one-half teaspoon celery, little pepper and onion juice, one teaspoon chopped parsley.

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