Legume Croquettes
From Foods, their selection and preparation, 1935
Refer to page 146 for more details.
Presented as published in 1935. 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 Foods, their selection and preparation (1935) by Louise Stanley, page 236. The excerpt below is the record exactly as published.
Legume Croquettes. Croquettes may be made from any variety of cooked legume. The legumes should be sieved, seasoned, molded, coated with egg and crumbs, and fried in deep fat
Cook this with the app: pantry check, scaling, and the assistant.