Pea Croquettes

Ingredients

• 1 cup dried peas
• 1 tablespoon Crisco
• 1 chopped onion
• 1 tablespoon melted Crisco
• 2 tablespoons flour
• salt and pepper to taste
• 2 beaten eggs
• breadcrumbs to make stiff enough

Method

1. 1

   Boil peas until tender, strain and press through sieve.

2. 2

   Fry onion in Crisco, add to peas with melted Crisco, flour, salt, pepper, beaten eggs, and breadcrumbs.

3. 3

   Form into croquettes, brush with beaten egg, toss in breadcrumbs, and fry in hot Crisco.

4. 4

   Serve hot with tomato sauce.

Nutrition per serving

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 144. The excerpt below is the record exactly as published.

Pea Croquettes, Tomato Sauce Cream Cheese Salad Chocolate Meringues Coffee *Pea Croquettes—Boil1 cup dried peas that have been soaked over night, till tender, strain and press through sieve. Fry 1 chopped onionin | table- spoon Crisco, add to peas, with 1 tablespoon melted Crisco, 2 table- spoons flour, salt and pepper to taste, 2 beaten eggs, and breadcrumbs to make stiff enough to form into cro- quettes. Brush over with beaten egg, toss in breadcrumbs, and fry golden brown in hot Crisco. Serve hot with tomato sauce. December 17 Farina Soup Salmon Loaf Glazed Potatoes Stewed Carrots Cabbage Salad *Pear Croquettes Coffee *Pear Croquettes—6 halves canned pears, % cup rice, 2 tablespoons sugar, 2 eups milk, 1 lemon, | egg, 224, A Calendar of Dinners lady fingers and angelica. Put milk and sugar in saucepan, bring to boil, and then add rice and grated rind of 1 lemon. Stir this over fire until rice is tender and milk absorbed, then turn it on to plate, and put aside to cool. Stand pears on hair sieve until syrup has drained away, then stuff hollow side with boiled rice, shaping it to a dome, so that they look like whole pears. Beat egg on plate, crush lady fingers, and rub them through wire sieve. Dip_ stuffed pears in egg, and toss in lady finger crumbs. Have ready pan of hot Crisco, fry croquettes in it until a golden brown. Take them up, and drain on paper. Insert small piece of angelica in end of each to repre- sent pear-stalk. Dish up and serve hot. December 18 Fillets of Flounder Tournedos of Beef *Tomato Croquettes Celery Mayonnaise Orange Tartlets Coffee *Tomato Croquettes—Cook 1 quart tomatoes until reduced to 2 cups. Add to them 2 cups crumbs, 3 table- spoons melted Crisco, % teaspoon salt, dust sugar, 44 teaspoon pepper, pinch red pepper, and dust of nut- meg. Set away to cool. Shape into croquettes, roll in flour, brush over with beaten egg, toss in crumbs and fry in hot Crisco. December 19 *Soup Bonne Femme Broiled Lamb Steak with Virginia Ham Stuffed Egg Plant Frontenac Salad Apple Tart Coffee *Soup Bonne Femme—Wash, dry, and cut up 2 large heads of lettuce, 1 pound sorrel, and 1 pound spinach. Add 3 pints white stock, and simmer, with 34 cup Crisco, 2 carrots, and 2 onions, for 1 hour. Blend together 2 tablespoons Crisco, 4 tablespoons flour, and yolks of 2 eggs, thin with 1 cup of boiling milk, and add to broth. Season with salt and pepper, press through sieve, and serve with crou- tons. December 20 Lentil Soup Roast Loin of Pork, Apple Sauce Potato Balls iene Celery and Pineapple Salad *Sultana Pudding Coffee *Sultana Pudding—Line shallow dish with plain pastry, put in bottom layer of sultana raisins. Beat % cup Crisco to a cream with 4 tablespoons sugar, add 2 well beaten eggs, 2 table- spoons milk, 14 teaspoon lemon ex- tract, 1% teaspoon salt, and % cup flour. Mix and spread on top of raisins and bake 30 minutes in mod- erate oven. Serve cold. December 21 *Scallops Broiled Squab Chickens Braised Endive Potatoes Anna Chiffonade Salad Apricot Custard Coffee *Scallops—F or | pint of scallops take 2 tablespoons Crisco. Melt in frying pan, add scallops and 2 minced onions and 1 tablespoon flour with 1 pint liquor from scallops. Cook thoroughly, seasoning with salt and bit of paprika, then add % cup bread- crumbs and yolks of 4 eggs. Fill small shells with mixture and bake in quick oven, adding, if liked, little grated cheese. December 22 Petite Marmite Goulash of Veal Saute Potatoes Cauliflower Orange Salad *Cornstarch Souffle Coffee *Cornstarch Souffle—Bring 1 quart milk and 1 tablespoon Crisco

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