Potato Croquets
From The complete Indian housekeeper & cook, 1898
Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 191. The excerpt below is the record exactly as published.
Potato Croquets. — Take a sufficiency of well-mashed potatoes, add some yolk of egg and some cream ; form into any shape, egg and crumb, or roll in broken vermicelli. Fry a golden brown. A variation is made by cutting the paste with a cutter like shortbread, egging over, and baking. A little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.