Salmon Croquettes
From The Blue grass cook book, 1904
Serves 1
Presented as published in 1904. 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 Blue grass cook book (1904) by Minnie C. Fox, page 27. The excerpt below is the record exactly as published.
1 cup of cream. Season with pepper, salt, and 1 tablespoon butter. Fix well and add 2 well-beaten eggs. Make into shapes and dip in egg, roll in cracker-dust, and fry a rich brown. RICE CROQUETTES Mrs. Strauder Goff 1^ pints boiled rice, 3 eggs. Butter size of 1^ eggs, 3 tablespoons cream, ^ teaspoon scraped onion, Salt and cayenne pepper to taste, A small pinch of mace. Reserve 2 whites of the eggs to roll the cro- 82 CROQUETTES quettes in. Mix the ingredients and cook in a double boiler till quite thick. Allow to cool. Form into croquettes and fry in deep fat, after rolling in the whites of the eggs and bread-crumbs. The seasoning can be varied by omitting the mace and adding a half a teacup of grated cheese or grated ham, or a cup of chopped chicken or brains. They should always be served with to- mato sauce. SALMON CROQUETTES 1 can salmon, 2 eggs, ^ cup of butter, 1 cup of fine bread-crumbs, 1 teaspoon baking-powder in bread-crumbs, ^ cup of cream, f teaspoon of cayenne pepper. Salt to taste
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