Croquettes of Odds and Ends
From Original White House Cookbook, 1887
Serves 3
Serve on buttered toast with cold celery if in season.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 89. The excerpt below is the record exactly as published.
CROaXTETTES OF ODDS AND ENDS. These are made of any scraps or bits of good food that happen to be left from one or more meals, and in such small quantities that they cannot be warmed up separately. As, for example, a couple of spoonfuls of frizzled beef and cream, the lean meat of one mutton chop, one spoonful of minced beef, two cold hard-boiled eggs, a little cold chopped potato, a little mashed potato, a chick’s leg, all the gristle and hard outside taken from the meat. These things well chopped and seasoned, mixed with one raw egg, a little flour and butter, and boiling water
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.