vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Potato Croquettes
From Harper's cook book encyclopædia, 1902
Serves 2
Cold potatoes can be used.
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 Harper's cook book encyclopædia (1902), page 477. The excerpt below is the record exactly as published.
Potato Croquettes. — Bake half a dozen large potatoes. When done enough, burst them open and scoop out the contents with a spoon. Beat the pulp until it is quite smooth, then put it into a clean saucepan with the yolks of one or two eggs, a piece of butter the size of a walnut, and a little pepper, salt, and grated nutmeg. A little cream
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