Tomato Croquettes

Ingredients

• 1 quart tomatoes
• 2 cups crumbs
• 3 tablespoons melted Crisco
• ½ teaspoon salt
• dust sugar
• ¼ teaspoon pepper
• pinch red pepper
• dust of nutmeg

Method

1. 1

   Cook tomatoes until reduced to 2 cups.

2. 2

   Add crumbs, melted Crisco, salt, sugar, pepper, red pepper, and nutmeg.

3. 3

   Cool, shape into croquettes, roll in flour, brush with beaten egg, toss in crumbs, and fry in hot Crisco.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 144. The excerpt below is the record exactly as published.

1 tablespoon melted Crisco, 2 table- spoons flour, salt and pepper to taste, 2 beaten eggs, and breadcrumbs to make stiff enough to form into cro- quettes. Brush over with beaten egg, toss in breadcrumbs, and fry golden brown in hot Crisco. Serve hot with tomato sauce. December 17 Farina Soup Salmon Loaf Glazed Potatoes Stewed Carrots Cabbage Salad *Pear Croquettes Coffee *Pear Croquettes—6 halves canned pears, % cup rice, 2 tablespoons sugar, 2 eups milk, 1 lemon, | egg, 224, A Calendar of Dinners lady fingers and angelica. Put milk and sugar in saucepan, bring to boil, and then add rice and grated rind of 1 lemon. Stir this over fire until rice is tender and milk absorbed, then turn it on to plate, and put aside to cool. Stand pears on hair sieve until syrup has drained away, then stuff hollow side with boiled rice, shaping it to a dome, so that they look like whole pears. Beat egg on plate, crush lady fingers, and rub them through wire sieve. Dip_ stuffed pears in egg, and toss in lady finger crumbs. Have ready pan of hot Crisco, fry croquettes in it until a golden brown. Take them up, and drain on paper. Insert small piece of angelica in end of each to repre- sent pear-stalk. Dish up and serve hot. December 18 Fillets of Flounder Tournedos of Beef *Tomato Croquettes Celery Mayonnaise Orange Tartlets Coffee *Tomato Croquettes—Cook 1 quart tomatoes until reduced to 2 cups. Add to them 2 cups crumbs, 3 table- spoons melted Crisco, % teaspoon salt, dust sugar, 44 teaspoon pepper, pinch red pepper, and dust of nut- meg. Set away to cool. Shape into croquettes, roll in flour, brush over with beaten egg, toss in crumbs and fry in hot Crisco. December 19 *Soup Bonne Femme Broiled Lamb Steak with Virginia Ham Stuffed Egg Plant Frontenac Salad Apple Tart Coffee *Soup Bonne Femme—Wash, dry, and cut up 2 large heads of lettuce, 1 pound sorrel, and 1 pound spinach. Add 3 pints white stock, and simmer, with 34 cup Crisco, 2 carrots, and 2 onions, for 1 hour. Blend together 2 tablespoons Crisco, 4 tablespoons flour, and yolks of 2 eggs, thin with 1 cup of boiling milk, and add to broth. Season with salt and pepper, press through sieve, and serve with crou- tons. December 20 Lentil Soup Roast Loin of Pork, Apple Sauce Potato Balls iene Celery and Pineapple Salad *Sultana Pudding Coffee *Sultana Pudding—Line shallow dish with plain pastry, put in bottom layer of sultana raisins. Beat % cup Crisco to a cream with 4 tablespoons sugar, add 2 well beaten eggs, 2 table- spoons milk, 14 teaspoon lemon ex- tract, 1% teaspoon salt

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