Sweet Potato Croquettes

Ingredients

• four large potatoes
• two ounces of butter
• the yolks of three eggs

Method

1. 1

   Boil four large potatoes in salt water, when soft, peel, and pass through a sieve.

2. 2

   Then put in a casserole, add two ounces of butter, the yolks of three eggs, season with salt and pepper, and mix well.

3. 3

   When cold, roll in flour, shape in the form of a large cork, then roll in beaten eggs and bread crumbs, and fry in very hot swimming lard.

4. 4

   When nice and brown serve on a napkin.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 70. The excerpt below is the record exactly as published.

Sweet potato croquettes. Boil four large potatoes in salt water, when soft, peel, and pass through a sieve. Then put in a casserole, add two ounces of butter, the yolks of three eggs

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