Hominy Croquettes
From Around-the-world cook book, 1913
Serves 4
Presented as published in 1913. 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 Around-the-world cook book (1913) by Mary Louise Barroll, page 44. The excerpt below is the record exactly as published.
Milk, 14 cup. Eggs, 2, Cream sauce. Salt, pepper, celery-salt, mace. Press the cooked squash dry through a sieve. To a half pint of the pulp add 2 tablespoons of melted butter, 14 cup of milk, season with salt and pepper, 2 beaten egg-yolks, and mix all thoroughly; next stir in the beaten whites, turn the whole into a buttered mold, set in a pan of hot water, and bake in the oven till the center is firm. Serve turned from the mold, accompanied by rich cream sauce, seasoned with salt, pepper, celery-salt and mace. This can be baked in individual timbale molds if so desired. CELERY FRITTERS Celery, 1 bunch. Eggs, 2, Milk, 1 cup. Baking-powder, 1 teaspoon, Flour, 1 cup. Cut the celery into 4-inch lengths, stand them in boiling water for about 10 minutes, then wipe dry, and dip them in the batter made from the eggs, milk and flour, and then fry, in a deep pot, to a golden brown. It may be that more than a cup of flour will be needed. CELERY CUTLETS Cold baked beans, 1 cup, Chopped celery, 1 cup, 127 VEGETABLES AROUND-THE-WORLD COOK BOOK Melted butter, 2 tablespoons, Bread-crumbs, 2 tablespoons. Eggs, 2, Lemon-juice, salt, pepper. Mix together, shape into oblong balls, roll in bread-crumbs, and fry in deep fat. HOMINY CROaUETTES Boiled hominy, 1 pint. Milk, 14 cup. Melted butter, 1 tablespoon, Chopped parsley, 1 large tablespoon, Eggs, beaten, 2, Dry bread-crumbs. Salt, pepper, onion- juice
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