Hominy Croquettes
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 63. The excerpt below is the record exactly as published.
Hominy Croquettes. — To a cupful of granulated or fine hominy, well cooked, add a fourth of a cupful of sweet milk, a tablespoonful of sugar, a teaspoonful of butter, and the unbeaten white of one ^%%. Mix well, and fry and serve in the same manner as rice cro- quettes. Fresh Fish Croquettes — To a cup of any kind of cold fresh fish, from which the bones and skin have been removed, add half a cup of fine bread crumbs that have soaked for half an hour in half a cup of sweet milk, a teaspoonful of melted butter, salt and pepper to taste, and the unbeaten white of an Q.^g, mix well together, fry by the spoonful in hot grease, drain on cheese-cloth, and serve with poached eggs or breakfast bacon. Lobster Croquettes. — To a cup of picked up lobster add half a cup of bread crumbs softened in half a cup of sweet milk, salt and pepper to taste, a dust of mus- tard, and the unbeaten white of an ^%%. Mix well to- gether, fry in spoonfuls in hot fat, drain on cheese-cloth, and serve. 144 '^^^ -^^^ ^f Cookery. Shrimp Croquettes. — Prepare like lobster, omitting the mustard, and fry and serve in the same manner. Codfish Balls. — To a cup of salt codfish, cut in small pieces, freed from skin and bone, and well washed in cold water, add a cup of raw potato cut also in small pieces. Put in a sauce-pan, cover with boiling water, and simmer gently until the potato is cooked. Then drain, dry off carefully, mash the codfish and potato to- gether, add a dust of white pepper, a tablespoonful of sweet milk, a teaspoonful of butter, and the unbeaten whites of two eg
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