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Potato Croquettes
From The new practical housekeeping, 1890
Serves 2
Sweet potatoes can be prepared in the same way.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 451. The excerpt below is the record exactly as published.
Potato Croquettes. — Pare six potatoes, cut in small pieces, put in boiling water and cook till soft ; drain, and put through a colan- der, mix three eggs (one at a time) with the potatoes; add two tablespoons bread-crumbs and a little salt. Cook, stirring con- stantly;. when thoroughly heated take off", let cool, roll into balls and fry in hot lard as directed in Fritters and Croquettes. Sweet Potatoes prepared in same way. Or cook as above one pint mashed potato, gill milk, three tablespoons each butter and sugar, a little nutmeg
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