Macaroni Croquettes

Ingredients

• 4 ounces of macaroni
• 1 teaspoon of salt
• 1 pint of milk
• 1 heaping tablespoon of flour
• 1 tablespoon of butter
• the yolks of 2 well-beaten eggs
• pepper
• salt

Method

1. 1

   Boil macaroni in salted water, chop into small pieces.

2. 2

   Heat milk, add flour and butter, stir until thick.

3. 3

   Add beaten egg yolks, macaroni, pepper, and salt.

4. 4

   Cool, form into croquettes, dip in egg and cracker crumbs, fry in hot lard.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 105. The excerpt below is the record exactly as published.

Macaroni Croquettes. Put 4 ounces of macaroni in kettle of boiling water, with 1 teaspoon of salt ; let it boil 30 minutes, then chop into small pieces ; KENTUCKY RECEIPT BOOK* 177 put in saucepan 1 pint of milk; when hot add 1 heaping table- spoon of flour, and 1 tablespoon of butter well blended. Stir till smooth and thick, add hastily the yolks of 2 well-beaten eggs, just before removing from the fire; then add. macaroni, pepper and salt. When cool form into croquettes, dip in beaten egg and cracker crumbs. Fry in hot lard. Put in wire baskets to drain. Serve with tomato sauce. Macaroni Croquettes. Put macaroni in salted water, and boil until tender, then remove from Are and set away to cool. Break macaroni in small pieces. To each cup of macaroni, aUow 1 heaping tablespoon of grated cheese, 1 kitchen spoon of butter, and cream to make of good consistency ; add pepper and salt. Mold in shape, dip in beaten egg and cracker crumbs ; fry in hot lard, and put in wire basket to drain. Cheese Croquettes. Three eggs, 1 cup of grated cheese, salt and cayenne pepper, 2 tablespoons of butter, 1 heaping tablespoon of flour

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