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Potato Croquettes
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Presented as published in 1901. 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 standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 33. The excerpt below is the record exactly as published.
Potato Croquettes. — Take two cups of cold mashed potato, season with a pinch of salt and pepper, and a tablespoonful of but- ter. Beat the whites of two eggs thor- oughly and add. Make into small balls, dip them in the beaten yolks of the eggs, then roll either in flour or cracker crumbs
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