Salsify Croquettes

Ingredients

• Wash, scrape and boil the salsify till tender
• a little butter
• cream
• salt
• cayenne
• lemon juice

Method

1. 1

   Rub salsify through a colander, mix with butter, cream, salt, cayenne, and lemon juice to a smooth paste.

2. 2

   Set in ice-box to get cold, then shape into small cakes or cones, single-bread and fry crisp and brown.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 230. The excerpt below is the record exactly as published.

salt, one egg beaten light, eight crackers rolled fine, and a little sweet milk ; mix all well together, make into oval cakes and fry in butter till a nice yellow brown. Syrup, or a nice sweet sauce, should be served with rice croquettes. Rice Ball Croquettes. — Boil a half pound rice — or eighteen tablespoons — in a quart stock, broth or water very gently for half an hour, add three tablespoons butter and simmer until quite dry and soft. When cold make into balls and fill with the chopped meat of a cold fowl, mixed with six tablespoons each white sauce and broth, which should be rather thick : cover over with rice, single-breaa them and fry. Garnish with med parsley. Oysters, white sauce, or a little cream may be stirred into the rice, if liked, before it cools. Or, for a dessert dish, boil the rice in milk, with three or four table- spoons sugar, flavor with lemon peel, vanilla or bitter almonds, and make into balls with a small piece of jelly or jam in the center of each, bread them and fry. Salsify ^ Croqxiettes. — ^Wash, scrape and boil the salsify till tender ; rub it through a colander, and mix with pulp a little butter, cream, salt, cayenne and lemon juice

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