Potato Croquettes

Ingredients

• Yolks of four eggs
• four cups mashed potatoes
• two tablespoons of parsley
• one-half cup of cream
• onion juice
• salt
• pepper

Method

1. 1

   Stir ingredients in a dish until thoroughly heated.

2. 2

   When cold, mold into croquettes.

3. 3

   Roll in fine bread crumbs, then egg, then in bread crumbs again.

4. 4

   Fry in smoking hot fat for one minute.

5. 5

   Can also be baked using plenty of butter in the pan.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 50. The excerpt below is the record exactly as published.

Yolks of four eggs beaten light, four cups mashed potatoes, two tablespoons of parsley, one-half cup of cream, onion juice, salt and pepper. Stir in dish until thoroughly heated. When cold mold into croquettes. Roll in fine bread crumbs, then egg, then in bread crumbs again. Fry in smoking hot fat one minute. Potato croquettes are nice baked instead of fried, using plenty of butter in pan. SWEET POTATO CROQUETTES. Miss Isabella Stewart. Boil, peel and mash about six good sized sweet pota- toes or use one can of sweet potatoes and mash. Add salt, pepper, and half cup of milk or cream. Mold into small cones, place in a pan, pour melted butter over them and bake brown in the oven. SWEET POTATO CROQUETTES. Boil half a dozen potatoes, peel and mash, and add two tablespoonsful of butter, a little cream, salt, pep- per, and nutmeg to taste, a few drops of onion juice

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