Croquettes, Potato
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 36. The excerpt below is the record exactly as published.
Croquettes, Potato. Take one pound of boiled potatoes ; pass them through a sieve into a basin. Mix with them one ounce of butter, a tablespoonful of finely chopped parsley, a quarter of a teaspoonful of pepper, a quarter of a teaspoonful of salt, and the yolk of an egg
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