Oyster Croquettes
From The Portland Woman's Exchange 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 The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 14. The excerpt below is the record exactly as published.
Oyster Croquettes. One pint small oysters, scalded in their own liquor and thoroughly drained; mix in cream sauce and cool. Cream Sauce. One cup cream scalded, with small blade mace. Remove mace. Two rounded tablespoons flour, 1 scant tablespoon but- ter, cayenne and salt. To mold croquettes, dip in grated bread crumbs, using bakers' bread, then in egg
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