Fruit Croquettes

Ingredients

• 1 tablespoonful of candied orange peel
• 1 tablespoonful of candied lemon peel
• half a cupful of seeded raisins
• two tablespoonfuls of cleaned currants
• 1 whole egg
• 1 yolk
• two tablespoonfuls of sugar
• 1 tablespoonful of corn-starch
• 1 teaspoonful of vanilla
• a slight grating of nutmeg

Method

1. 1

   Steam the fruit mixture over boiling water for fifteen minutes.

2. 2

   In a double boiler, combine soaked crumbs with scalding hot water, then stir in beaten egg, yolk, sugar, and cornstarch until thickened.

3. 3

   Remove from heat, add fruit, nutmeg, and vanilla, and let cool until firm.

4. 4

   Mold into croquettes, dip in beaten egg, roll in crumbs, and fry in hot fat until golden brown.

5. 5

   Drain and serve with creamy sauce.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 56. The excerpt below is the record exactly as published.

tablespoonful each of can- died orange and lemon peel and ^ of a cupful of seeded raisins ; add 2 tablespoon- fuls of cleaned currants. Turn all in a sieve and stand over boiling water to steam for fifteen minutes. Put the soaked crumbs in a double boiler. When scalding hot stir in i whole egg and i yolk beaten with 2 table- spoonfuls of sugar and i tablespoonful of com-starch, and stir until the mixture thick- ens. Take from the fire, add the fruit, a 202 December^ slight grating of nutmeg and i teaspoonful of vanilla,

Cook this with the app: pantry check, scaling, and the assistant.