Potato Croquettes

Ingredients

• I doz. potatoes
• I tablespoonful of butter
• ^ cupful of hot milk
• Pepper and salt
• Pepper and salt
• 2 eggs
• Beaten egg
• Breadcrumbs
• Hot fat

Method

1. 1

   Boil the potatoes and rub through a sieve, or beat light with two forks.

2. 2

   Work in while hot, the butter, milk, pepper, and salt in the pan, then add the eggs, and continue beating until it is a smooth mass.

3. 3

   Turn out onto a dish to cool.

4. 4

   Flour the hands and make the mixture into croquettes.

5. 5

   Roll in the beaten egg, then in breadcrumbs, and fry in plenty of boiling lard until a nice brown.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 22. The excerpt below is the record exactly as published.

POTATO CROQUETTES. I doz. potatoes. I tablespoonful of butter. ^ cupful of hot milk. Pepper and salt. 2 eggs. Beaten egg. Breadcrumbs. Hot fat

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