Farina Croquettes
From A Little Cook-Book for a Little Girl, 1905
Can be served as a last course instead of cereal.
Presented as published in 1905. 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 A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 2. The excerpt below is the record exactly as published.
Farina Croquettes When farina has been left from breakfast, take it while still warm and beat into a pint of it the beaten yolks of two eggs. Let it then get cold, and at luncheon-time make it into round balls ; dip each one first into the beaten yolk of an egg mixed with a tablespoonful of cold water, and then into smooth, sifted bread-crumbs ; FOR A LITTLE GIRL 17 have ready a kettle of very hot fat
Cook this with the app: pantry check, scaling, and the assistant.