Nut and Potato Croquettes

Ingredients

• 2 cups hot, riced potatoes
• 1 egg yolk
• 3 tablespoons cream
• 1/4 cup bread crumbs
• 1 teaspoon salt
• 1/4 cup cream
• 1/4 teaspoon pepper
• Few grains cayenne
• 1/2 teaspoon salt
• Few drops onion juice
• 1 1/2 cup chopped pecan nut meats

Method

1. 1

   Mix first 7 ingredients and beat thoroughly.

2. 2

   Cook bread crumbs with cream to make a thick paste, and cool; then add remaining ingredients.

3. 3

   Shape potato mixture in nests, fill with nut mixture, cover with potato mixture, roll until of the desired length, and flatten ends.

4. 4

   Crumb and fry (see Croquettes, p.

5. 5

   397).

6. 6

   Stand in circular form on serving dish and fill center with a bunch of parsley.

Nutrition per serving

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 183. The excerpt below is the record exactly as published.

NUT AND POTATO CROQUETTES 2 cups hot, riced potatoes 1 egg yolk 3 tablespoons cream : V4 cup bread crumbs 1 teaspoon salt 14 cup cream 14 teaspoon pepper 14 egg yolk Few grains cayenne _ Y, teaspoon salt Few drops onion juice 1% cup chopped pecan nut meats Mix first 7 ingredients and beat thoroughly. Cook bread crumbs with cream to make a thick paste, and cool; then add remaining ingredients. Shape potato mixture in nests, fill with nut mixture, cover with potato mixture, roll until of the desired length, and flatten ends. Crumb and fry (see Croquettes, p. 397). Stand in circular form on serving dish and fill center with a bunch of parsley. 440 THE BOSTON COOKING-SCHOOL COOK BOOK BAKED SWEET POTATOES Scrub. Bake until soft in moderately hot oven (375° F.). FRANCONIA SWEET POTATOES Pare. Parboil 10 minutes. Drain. Roast in pan with meat (about 40 minutes). Baste every 10 minutes with fat in pan. BOILED SWEET POTATOES Scrub thoroughly. Cover with boiling water. Add 1 tablespoon salt for 7 potatoes. Cook 20 minutes or until soft. Peel after cooking. MASHED SWEET POTATOES 2 cups riced sweet potatoes 1% teaspoon salt

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