Potato Croquettes

Ingredients

• cold boiled potatoes
• a teaspoonful of butter
• the whites of 1 egg
• pepper to taste
• salt to taste
• into bread or cracker crumbs

Method

1. 1

   Mash the boiled potatoes and season with pepper, salt, and nutmeg.

2. 2

   Mix in a teaspoonful of butter for each cup of potatoes, add the egg whites, and beat together.

3. 3

   Shape into cakes or balls, dip in beaten egg yolks, coat with bread crumbs, and fry in hot butter.

Nutrition per serving

As published

This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 2. The excerpt below is the record exactly as published.

Potato Croquettes Take coM boiled potatoes, mash and season with pepper, salt, and nutmeg, mix a teaspoonful of butter with each (u iful of potatoes, and l>eat to a cream, add the whites of I egg and beat altogether, roll into cakes or balls, dip into yolks of eggs well beaten, then into bread, or cracker cnimbs. and fry in hot butter. Miss. >.laude Spitzmueller. 537 Wcod vStr. Salad Potato Dressing Bacon cut in fine chops, heat them on the stove. and pour on }A cup of vinegar, boil for 2 minutes.and pour over tlie potaloes, with sliced onions and set aside to cook- Mrs. Carrie S'mms. 414 Ada:ns Sir. .■\rrrAcga Cliipn 7 Peel tlie potatoes and cut them into very thin slices put them in very cold water, for an hour or more, drain rff the wa^er, lud rub the potatoes between towls until dry put a ha dful at a time into a kettle, of vcrv hot butter or lard, stir with a fork so as to keep them from sticking together, or to the kettle, as soon as they area light brown, and become crisp remove with ^ a skimmer and sprinkle with salt. Miss. Maude Spitzmueller. 507 Wood Str. Potato Salad Peel 5 medium sized potatoes, that have been boiled with the peelings on, 2 onions, 4 boiled eggs sliced, and a V3 cup of vinegar. Cut some bacon in small pie- ces, and fry to a crisp, using bolh thefryingsai d the meat, salt and pepper, then stir altogether. Mrs Chas. Westing. 129 S 5 th. Str. Dressing For Cold Slaw Beat I egg well, stir into it i teaspoon of sugar, half teaspooii of mustard, ^ teaspoon pepper & salt, but- ter, half the size of an egg, half cup of vinegar. Heat this, stirring all the time, and while hot, pour it over I quart of chopped cabbage. Mrs Jchn Fisch 415 S Adams Str. ^ Corn Ere ad I pint .'our milk, 2 eggs, >4 teaspoon of soda, I f n all teaspoon of baking powder, 2 tablespoons of flcuri 3tal khpocnsof iuj £r, a little salt to taste

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