Potato Croquettes

Ingredients

• Roast eight fine large potatoes
• add to them six ounces of butter
• a small onion (or a piece the size of a nutmeg) chopped very fine
• a tablespoonful of chopped parsley
• half a saltspoon of nutmeg
• beat the yolks of six eggs, leaving in the white of two

Method

1. 1

   Scrape and mash potatoes, mix with butter, salt, pepper, onion, parsley, and nutmeg.

2. 2

   Stir in eggs, shape into croquettes, roll in cracker dust, and fry in boiling lard until brown.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 53. The excerpt below is the record exactly as published.

Potato Croquettes. Boast eight fine large potatoes, scrape out the inside, press them closely in a pan or large bowl, cover them, and let them stand an hour or two ; when perfectly cold, add to them six ounces of butter, mash them together with a potato-masher until thoroughly incorporated; then add salt and pepper to your taste, a small onion (or a piece the size of a nutmeg) chopped very fine, a tablespoonfrd of chopped parsley, and half 1 saltopoon of nutmeg ; stir all well together ; beat the yolks of six eggs, leaving in the white of two, and stir them in the potato; shape them in a wine-glass or croquette mould, roll ihem twice in cracker dust, and brown them in boiling lard ; put sufficient lard to float, and cover them in a pan over the firoi and have it boiling hot when you put the croquettes in. * Meat Balls. Chop cold veal, beef or mutton very fine, removing all the skin and gristle ; to two cups of meat add one cup of finely- grated and sifted bread crumbs, the yolks of two eggs beaten light, two tablespoonsfal of soft butter, a teaspoonful of salt, half an one of black pepper, a teaspoonftil of powdered sweet marjoram, a tablespoonfol of chopped parsley

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