Potato Croquettes

Ingredients

• potatoes
• butter
• milk
• salt
• a little nutmeg
• Cayenne pepper
• the beaten yelk of an egg
• cracker crumbs

Method

1. 1

   Pare, boil, and mash the potatoes.

2. 2

   Season with butter, milk, salt, nutmeg, Cayenne pepper, and the beaten yolk of an egg.

3. 3

   Beat thoroughly, mold into balls, dip in egg, then in cracker crumbs, and fry in boiling lard.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 82. The excerpt below is the record exactly as published.

POTATO CROQUETTES. Pare the potatoes, boil and mash them, season with but- ter, milk, salt, a little nutmeg, Cayenne pepper, and the beaten yelk of an egg; beat thoroughly, mold into balls, dip in egg, then in cracker crumbs, and fry in builiug lard. The New Kentucky Home Cook Book. 161 SWEET POTATOES, BAKED. Do not forget that sweet potatoes require a third longer time to cook than Irish potatoes. Wash them clean, wipe, and bake in the oven one hour. Very large ones take longer. Serve hot. MASHED SWEET POTATOES. Place in a steamer over a pot of boiling water, and steam until soft; remove the skin, and mash perfectly smooth, seasoning with plenty of butter

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