Potato Croquettes
From Six little cooks, 1910
Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 65. The excerpt below is the record exactly as published.
POTATO CROQUETTES. To every cupful of mashed potato allow a tablespoon- ful of melted butter, and beat to a cream, seasoning with pepper and salt. Beat up two or three eggs, accord- ing to the quantity used, and add this to the potato, with some minced parsley
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