Potato Croquettes

Ingredients

• 6 medium-sized potatoes
• 1/2 tablespoonful salt
• 1 ounce butter
• the yolks of 2 eggs
• 1/4 teaspoonful white pepper
• 1/4 teaspoonful nutmeg
• 2 tablespoonfuls drippings or lard

Method

1. 1

   Peel, wash, and boil the potatoes in water with salt till tender.

2. 2

   Drain and mash or press through a potato press.

3. 3

   Mix with butter, yolks, and seasonings.

4. 4

   Form into croquettes, dip in beaten egg, roll in breadcrumbs, and fry till light brown.

5. 5

   Serve on a hot dish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 307. The excerpt below is the record exactly as published.

1 tablespoon- ful salt. Place the saucepan over the fire, cover and boil till done (which may be known by trying them with a fork — U the fork pene- trates easily they are done ; if not, boil again) ; then drain off all the water, return saucepan with potatoes to fire, and let stand 1 minute; then shake the potatoes for a minute in the saucepan, take off the cover for 1 minute, cover again, and again shake them up ; repeat this 2 or 3 times until the potatoes are mealy ; then serve. Potatoes boiled with the Skin.— Wash 1 quart medium- sized potatoes, place in a saucepan, cover with cold water, set the saucepan over fire, and boil till done ; then drain off the water, return saucepan with the potatoes for a few minutes to the fire to dry ; then serve. Potato ¥rit6 k I'AUemande. — Boil 1 quart well- washed small German potatoes lA water till nearly done; then drain, remove skin, and when cold put potatoes in hot fat and fry light brown ; remove with a skimmer, lay for a few minutes on paper, sprinkle over some salt, and serve on a hot dish. Or use for garnishing. Potato 8aat6 & PAllemande* — Peel 1 quart small German potatoes, wash and dry on a towel. Place a deep frying pan with 2 ounces butter over the fire ; as soon as hot put in the potatoes, 468 VBGETABLEa 469 son with Vs even tablespoonful salt, toss frequently and fry till done ; then remove to a hot dish, and serve. Potatoes^ Baked. — Wash the desired quantity of large and even-sized potatoes in cold water, place in a hot oven, and bake till done, which will be known by pressing them a little between the thumb and first finger ; then remove, and serve in a hot covered dish or in a napkin. Potatoes^ Mashed. — Place 1 quart of peeled and wdl-washed potatoes in a saucepan over the fire, cover with 1 quart cold water, add 1 tablespoonful salt, and boil till tender ; then drain and mash fine with a potato masher. In the meantime put Y2 cupful milk with 1 tablespoonful butter in a small saucepan over the fire; when hot add it to the potatoes, mix well and beat the potatoes with a wooden spoon for a few minutes, then serve. Potato Pur^e. — Boil 1 quart peeled and washed potatoes with 1 quart of water and 1 tablespoonful salt ; when done, drain off the water, and press the potatoes through a sieve ; return to saucepan, add Vs pint of hot cream or milk and 1 ounce butter, mix all well, and serve. One tablespoonful fine-chopped parsley may be mixed with the potatoes if desired. Potato Sonfflfi. — Boil 1 quart peeled and washed potatoes with 1 tablespoonful salt and 1 quart of water. When done, drain off the water, mash the potatoes fine, and mix them with 1 cupful milk, 1 ounce butter, and the yolks of 2 eggs ; add the whites beaten to a stiff froth ; put the potatoes in a dish ; make 6 dents with a knife on top of potatoes, put in each dent a small piece of butter, set the dish in a hot oven, and bake light brown ; then serve in the same dish. Potatoes & PItallenne. — Boil 1 quart of peeled and well- washed potatoes with 1 tablespoonful salt and 1 quart water till done ; then drain off the water and press the potatoes through a potato press ; mix them with y^ cupful cream, the yolks of 3 eggs, 460 VEGETABLES. Ya teaspoonful white pepper, YseTen teaspooDfuI salt, 1 canoe butter, and the whites beaten to a stiff froth ; put the preparation in a bat- tered 80uffl6 dish, cover the top with 4 tablespoon! uls grated cheese, sprinkle over Yf ounce melted butter, and bake to a fine golden color in a hot oven ; set the dish in a silver dish, and serve. Potato Croquettes. — Peel, wash, and place 6 medium-sized potatoes in a saucepan over the fire, coyer with cold water, add Vs tablespoonf ul salt, and cook till tender ; then drain and mash, or press through a potato press ; mix with 1 ounce butter the yolks of 2 eggs ; season with Y4 teaspoonful white pepper, Yt ^^^^ teaspoon- ful salt, and the same of nutmeg. Form the preparation into cork- shaped croquettes or into round balls the size of a small egg ; dip in beaten egg and roll in fresh grated bread crumbs. Place a frying pan with 2 tablespoonf uls drippings or lar

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