Fruit Croquettes

Ingredients

• 1/4 baker's 5 cent loaf
• 1 pt. of milk
• the yolks of 2 eggs
• 1/4 teaspoonful of salt
• 2 tablespoonfuls of sugar
• a grating of nutmeg
• 1 cupful of raisins, currants and citron mixed and chopped fine

Method

1. 1

   Soak bread in milk for 15 minutes, stir over fire until boiling.

2. 2

   Remove from heat, add egg yolks, cook briefly, then add salt, sugar, nutmeg, and mixed fruits.

3. 3

   Cool, form into croquettes, dip in egg and bread crumbs, and fry in hot fat.

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 43. The excerpt below is the record exactly as published.

Fruit Croquettes. Soak j4 baker's 5 cent loaf freed from crust in a pt. of milk for 15 minutes, then stir it over the fire until it boils ; take from the fire, add the yolks of 2 eggs, then cook 138 October* just a moment ; add ^ teaspoonful of salt, 2 tablespoon fuls of sugar, a grating of nut- meg, i cupful of raisins, currants and citron mixed and chopped fine, turn this mixture out to cool, form into cone-shaped croquettes, dip in egg, then in bread crumbs, and fry in smoking hot fat. — From ''Table Talk," Philadelphia. 9. — Orange Roley-Poley. Make a light paste as for apple dumpling, roll in an oblong sheet, and lay sweet orange (peeled, sliced and seeded) over it. Sprinkle with white sugar ; scatter a teaspoonful or 2 of the grated yellow peel over it all and roll up closely, folding down the end to secure the syrup. Boil in a pudding cloth 1 hour and a half. Eat with lemon sauce. — From "Common Sense in the Household," by Marion Harland, Copyright 1880, 1892 by Charles Scribner's Sons. 10. — Rum Omelet. Beat 4 eggs just enough to mix them, add 4 tablespoonfuls of warm water and a piece of butter the size of a walnut. Put a table- spoonful of butter in a frying-pan, when melted and hot, turn in the eggs. Shake 139 October. the pan and as soon as the omelet begins to set, lift it at one side and allow the softer part to run under. Continue this until the omelet is cooked, dust it with salt and pep- per, fold it over and turn it out on a heated dish. Dust it with granulated sugar, sprinkle it with rum, pour about 2 tablespoonfuls around the omelet, set fire to it and send at once to the table.— From " Table Talk," Philadelphia. 11.— Cafe Frappe. One quart of freshly made black coffee, sweetened to taste. Turn this mixture into a freezer, and turn the crank slowly until it is frozen like snow ; beat the white of 1 egg to a stiff froth, add 1 tablespoonful of pow- dered sugar, and beat again. Stir this into the frappe with a spoon and it is ready to use.— "Table Talk." 12. — Rice Pudding. One coffee cup of rice, two quarts of milk, 8 tablespoonfuls of sugar, 1 teaspoonful of salt. Butter the size of an egg (melted) nut- meg and cinnamon to taste. Wash and pick over the rice, and soak in 1 pt. of milk

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