vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Dried Pea Croquettes
From The Cook County cook book, 1912
Serves 1
Serve with onion, tomato, or mint sauce.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 279. The excerpt below is the record exactly as published.
RIED PEA CROQUETTEiS.— Put 1 cup of dried peas in cold water or broth, let cook for 1^4 hrs., or until tender, then strain and mash. Add to them 1 finely minced onion, which has been fried 10 minutes, in 1 tablespoon of butter, salt, pepper, 2 tablespoons of flour, 2 eggs, and breadcrumbs
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