Croquettes

Ingredients

• some stale bread
• season with salt
• and pepper
• two well beaten eggs
• roll into flour or cornmeal
• fry in hot lard or nice drippings

Method

1. 1

   Moisten stale bread with cold water, season with salt and pepper, add beaten eggs, form into oval balls, roll in flour or cornmeal, and fry.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 148. The excerpt below is the record exactly as published.

CROQUETTES. Chop fine some cold beef, beat two eggs, and mix with the meat; add a little milk, butter, salt and pepper; make into rolls and fry. A very nice dish for breakfast. CALF'S HEART AND TONGUE. You can buy these for a trifle, and they are nice for dinner or tea, if cooked in the following way: Wash clean, and put on to boil in cold water, salt well and boil till tender. Some vinegar and one tablespoonful of the following spices : Whole black pep- per, allspice, and three bay leaves. Put in your meat, and if you prepare it in the morning, it will be ready for tea. Slice very thin and serve cold. PARKER TOAST. Take stale bread and cut into small, square pieces; make a bat- ter as follows: One cup of sour milk, one egg, half a teaspoon of soda, flour enough to make like griddle cakes, a little salt. You can use sweet milk with baking powder. Dip in the bread, and fry in nice drippings or lard. Serve with syrup for break- fast. CROQUETTES. Take some stale bread and pour on cold water enough to moist- en it. Season with salt and pepper, add two well beaten eggs, make into little oval balls, roll into flour or cornmeal, and fry in hot lard or nice drippings

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