Egg and Crumb Croquettes
From Lessons in cooking through preparation of meals, 1912
Serves 1
A wire egg whip can be used for large, soft croquettes.
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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 57. The excerpt below is the record exactly as published.
Egg and Crumb Croquettes Break an egg in a plate, beat slightly with a fork, and add I T water. Place a fork and tablespoon in this mixture. Fill another plate with crumbs
Cook this with the app: pantry check, scaling, and the assistant.