Pease and Celery Croquettes

Ingredients

• 1 cup pease pulp
• 2/3 cup chopped celery
• 1 egg
• salt to taste
• thyme to taste
• enough breadcrumbs to make stiff enough for croquettes

Method

1. 1

   Form into croquettes, roll in beaten egg, then in crumbs, and bake until slightly brown.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 34. The excerpt below is the record exactly as published.

Pease and Celery Croquettes. — I cup pease pulp, 2/3 cup chopped celery, 1 egg, enough bread- crumbs to make stiff enough for croquettes, salt and thyme to taste. Form into croquettes, roll in beaten egg, then in crumbs, and bake until slightly brown. *Savory Protose Hash. — Take equal quantities of chopped Protose and coarse bread-crumbs with a little powdered sage for flavoring. Strained to- mato in the proportion of two tablespoonfuls to each half pound of Protose may be used. Heat with sufficient water to moisten in an omelet-pan, over the fire, or place in a hot oven, for an hour, or until of a rich flavor. ^Protose and Apple Hash. — Substitute apples. Flesh-Food Substitutes 103 sliced fine, for the rice, in Protose and Rice Hash ; use no water; just heat through, but do not cook the apples. *Protcse and Potato Hash. — Cook potatoes in their jackets until tender. When cold, peel, and chop moderately coarse, or cut into one-third-inch dice. Cut Protose into one-third-inch dice. Have two parts of potato to one part of Protose, and one slice of onion chopped very fine to each. Put a little Nut Cream (made by mixing Nuttolene with water), into a stew-pan. Add the above ingre- dients, which have been well mixed together. Add salt to taste

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