Potato Croquettes
From Liverpool School of Cookery recipe book, 1900
Presented as published in 1900. 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 Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 20. The excerpt below is the record exactly as published.
Potato Croquettes. ^ lb. boiled potatoes. £ oz. butter. 1 teaspoonful finely - chopped parsley. Pepper and salt. 1 well -beaten egg. Egg and crumbs
Cook this with the app: pantry check, scaling, and the assistant.