Potato Croquettes
From My mother's cook book, 1902
The yolks of egg are mixed with the potato to bind it together.
Presented as published in 1902. 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 My mother's cook book (1902) by Matilda Lees Dods, page 56. The excerpt below is the record exactly as published.
POTATO CROQUETTES. 125 each comer place one of the four olives, around each of which must be twisted one of the anchovies ; sprinkle over all the remainder of the pepper and salt and Serve. Notes. — Hard boiled eggs may be used for garnishing salads as the fancy or taste may dictate. Olives are frequently used in chicken, turkey and lobster salad and for those who have a fondness for this relish they may be used at dis- cretion. Potato salad may be made if desired with a simple vinegar dress- ing instead of the mayonnaise. CROQUETTES AND FRITTERS. CROQUETTES. Potato Croquettes. — One pound of mashed pota- toes, one ounce of butter, two tablespoonsfuls of milk, one-half teaspoonful of pepper, two eggs, four table- spoonfuls of bread crumbs, one grain of cayenne, one- half teaspoonful of sal
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Cook this with the app: pantry check, scaling, and the assistant.