Potato Croquettes
From A year's cookery, 1880
Serves 1
Use flour sparingly to help form croquettes.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 299. The excerpt below is the record exactly as published.
Potato Croquettes. — This is an excellent and tasteful way of serving potatoes. Take as many potatoes as are likely to be required, wash, scrub, and peel them. Supposing there is one pound of potatoes, boil them in the usual way (April 7th), and rub them whilst hot through a wire sieve. Melt half an ounce of butter in a stewpan, put in a dessert-spoonful of milk, and add the sifted potato. Mix smoothly over the fire, then put the stewpan on one side, and add the yolk of a fresh egg lightly beaten, a table-spoonful of chopped parsley, and a little pepper and salt. Spread the mixture on a plate, and let it stand till cold. Half fill a deep stewpan with clarified dripping, and put it on the fire to boil ; it is boiling when it has ceased bubbling, is quite still, and a blue smoke rises from it. Form the potato mixture into balls, brush them over with the white . of the egg which has been beaten on a plate, and roll them in finely- * sifted bread-crum
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.