Potato Croquettes No. 2
From The art of cookery, 1899
Serves 1
Serve with broiled or cold meats.
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 137. The excerpt below is the record exactly as published.
Potato Croquettes No. 2.— Peel and boil one medium- sized onion and three potatoes. Drain, dry off, mash fine, add a tablespoonful of rich cream and a teaspoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.