vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Potato Croquettes
From Cassell's dictionary of cookery, 1892
Serves 2
Serve with gravy from a roasting joint.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1313. The excerpt below is the record exactly as published.
Potato Croquettes.- Bake half a dozen large jiotatoes (regents). When done enough, burst them open, and scoop out the contents with a spoon. Beat the pulp imtil it is quite smooth, then put it into a clean saucepan with the yolks of one or two eggs, a piece of butter the size ef a walnut, and a little pepper
Cook this with the app: pantry check, scaling, and the assistant.