Potato Croquettes

Ingredients

• a pint of cold mashed potatoes
• four tablespoonfuls of milk or cream
• half a teaspoonful of salt
• a teaspoonful of onion juice
• a dash of pepper
• a grating of nutmeg
• the yolks of two eggs
• the white of one egg
• a tablespoonful of water

Method

1. 1

   Put a pint of cold mashed potatoes in a saucepan; add four tablespoonfuls of milk or cream, half a teaspoonful of salt, a teaspoonful of onion juice, a dash of pepper, a grating of nutmeg, and stir and beat until smooth and hot.

2. 2

   Take from the fire, add the yolks of two eggs, and form into cylinder-shaped croquettes.

3. 3

   Beat the white of one egg and add to it a tablespoonful of water; roll the croquettes in this, then in breadcrumbs, and fry in hot fat.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 31. The excerpt below is the record exactly as published.

POTATO CROQUETTES Put a pint of cold mashed potatoes in a sauce- pan; add four tablespoonfuls of milk or cream, half a teaspoonful of salt, a teaspoonful of onion juice, a dash of pepper, a grating of nutmeg, and stir and beat until smooth and hot. Take from the fire, add the yolks of two eggs, and form into cylinder-shaped croquettes. Beat the white of one egg and add to it a tablespoonful of water

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