Nut Croquettes

Ingredients

• 2 dozen almonds
• % pint of pecan nuts chopped fine
• an equal quantity of boiled hominy or cold boiled rice
• 1 tablespoon of chopped parsley
• 1 salt-spoon of onion juice
• salt
• pepper

Method

1. 1

   Blanch almonds, mix with pecans, hominy or rice, parsley, onion juice, salt, and pepper.

2. 2

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

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.

Nut Croquettes. Blanch 2 dozen almonds, and add to them % pint of pecan nuts chopped fine, mix with them an equal quantity of boiled hominy or cold boiled rice, add to it 1 tablespoon of chopped parsley, 1 salt- spoon of onion juice, salt and pepper

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