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Salmon Croquettes
From The Henderson cook book, 1914
Serves 1
Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 22. The excerpt below is the record exactly as published.
SALMON CROQUETTES. To the meat of 1 can of salmon, freed from bones and picked up, add 2 medium-size Irish potatoes, boiled and mashed, seasoned with pepper, salt, 1 large spoon of butter. Mould and dip in 2 well-beaten eggs
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