Potato and Cheese Croquettes

Ingredients

• To two cups hot riced potatoes
• one cup grated mild cheese
• one-half teaspoon salt
• few grains cayenne
• two tablespoons heavy cream
• yolk and white of one egg beaten separately

Method

1. 1

   Beat mixture until light, shape into pyramids or cones, roll in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 15. The excerpt below is the record exactly as published.

PoTaTo AND CHEESE CROQUETTES. Fruit TAPioca. Cark Norr. Family Dinners. 63 HUNTINGTON SOUP. (See p. 39, under Family Dinners, Menu No. IX.) BROILED BEEF STEAK WITH CLAM BLANKET. Wipe a sirloin steak cut one and one-half inches thick, broil five minutes and remove to hot platter. Cover with one pint clams, place on grate in hot oven and cook until clams are plump. Spread with Maftre d’Hétel Butter. (See p. 19, under Family Dinners, Menu No. IV.) and serve immediately. ESCALLOPED CABBAGE. Remove outside leaves from a firm cabbage, cut in quarters and remove tough stalk. Soak in cold water, and cook until soft in a large uncovered kettle of boil- ing salted water, to which is added one-fourth teaspoon soda. Cut one-half cabbage in pieces, put in buttered baking dish, sprinkle with salt and pepper and pour over one cup white sauce. Cover with one-half cup buttered cracker crumbs, and bake until crumbs are brown. WHITE SAUCE. Melt two tablespoons butter, and add two tablespoons flour mixed with one-half teaspoon salt and a few grains pepper; then pour on gradually, while stirring con- stantly one cup milk. | POTATO AND CHEESE CROQUETTES. To two cups hot riced potatoes add one cup grated mild cheese, one-half teaspoon salt, few grains cayenne, few drops onion juice, two tablespoons heavy cream, and yolk and white of one egg beaten separately

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