Potato Croquettes
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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 The Fredericksburg home kitchen cook book (1921), page 14. The excerpt below is the record exactly as published.
Potato Croquettes. Boil 6 large potatoes in salt water, mash and mix in the yolk of one egg and a litte parsley, make into cone shape, beat the white of an egg, first roll cones in egg and then roll in brown bread crumbs
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