Turkish Croquettes
From San Rafael cook book, 1906, 1906
Serves 2
Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 34. The excerpt below is the record exactly as published.
1 teaspoon salt, anidi a dash of white pepper. CREAMED MUSHROOMS— Mrs. R. S. Barclay. (EUtree.) 2 cans French mushrooms, 1 small can Pimientos, 1 lb. sweetbreads. Heat 1 tablespoon butter till it bubbles, without browning. Add a lit- tle onion, salt and pepper. Steam for short time, taking care not to hurn. Add juice from mushrooms, stir till thick; thin with milk till consistency of cream. Add peppers; cut fine, and pepper juice, mush- rooms and sweetbreads. Cook till thoroughly heated, taking care not to burn. (Sweetbreads for this are prepared in usual way) . NOODLES A LA GERMAN— Mrs. Thos. Duffy. 2 eggs heaten light; add 2 tablespoons water. Put some flour in a bowl, add the egg, beating well; add more flour to make stiff; knead light like bread; roll thin as possible; leave it dry; then cut in strips 2 in. wide, lay rows together, cut very fine; shake them out on a cloth to dry. Boil 20 min. in salt water; drain in colander. Fry small cubes of Ibread in butter; melt more butter, and pour over noodles. Serve immediately. CAULIFLOWER, GERMAN STYL&— Mrs. H. 0. Howltt. Boil a large white head of cauliflower in salted water until tender; then, place it in a baking dish, and pour over it this mixture; the beaten yolks of 2 eggs mixed with a little cream or milk, 2 heaping tablespoons of grated cheese, a little melted butter, a pinch of cayenne 78 VEGETABLES pepper, a pinch, of salt; bake 5 min. until brown; serve in same dish. This may be usedi as an entree. SAUCE FOR HOT SLAW— Mrs. W. F. Jones. 1 teacup of cream, butter the size of a walnut. When hot mix with a beaten egg, and pour over cabbage that has been cooked in vinegar and water. Pour the hot cream over the egg to prevent curdling. SAUCE FOR CABBAGE— Miss C. E. Reynolds, Ross Valley. Boil and chop cabbage. Sauce — 7 tablespoons vinegar, 2 tablespoons sugar, 2 tablespoons butter, 1 teaspoon mustard, salt, 2 eggs. When the vinegar boils beat in the eggs. CABBAGE AU GRATIN— Mrs. Fronmuller. 1 qt. of boiled cabbage, 2 cups thick white sauce, 1 tablespoon lemon juice, % cup buttered crumbs, 14 cup grated cheese, pepper andi salt. Put a layer of chopped and seasoned cabbage in a well buttered bak- ing dish. Mix lemon, juice with white ^auce and spread a layer of this over cabbage, repeat until all is used. Mix buttered crumbs and cheese and cover over top and brown In quick oven. STUFFED CABBAGE— Mrs. L. A. Lancel. Cut the heart out of the cabbage, scald outer leaves twice in boiling water; brown a piece of butter the size of an egg, into it cut 1 small onion and season with pepper and salt, then add a little water; mix about 1 cup sausage meat, and %' cup bread crumbs 'with a little milk "dd an egg and season with pepper and salt, stuff, tie the leaves over the meat, put it in your stock of butter andi onions, steam 3 hrs. SPANISH STRING BEANS— Mrs. A. A. Smith. 2 lbs. string beans, 2 bell peppers, 2 onions sliced very thin, 4 medium tomatoes, piece of butter size of egg, salt to taste, simmer slowly 8 hours. If not hot enough add a little chili chopped. Do not use any water. FRIJOLES — ^Mrs. S. M. Augustine. 1 qt. of dried black beans or red kidney beans, 1 tablespoon sugar, 1 small onion chopped fine, 3 cloves of garlic, 1 cup best olive oil, 1 cup cider vinegar. Soak the beans over night. Put them on in fresh water with the onion, garlic, sugar, and salt and pepper to taste. Sim- mer until tender, or about four hours, add the oil and simmer an hour longer; add the vinegar and keep on the back of the stove until ready to serve. Stir frequently, especially after adding oil and vinegar. If the oil comes to the surface, add more water and allow more cooking; keep this up until the oil Is no longer seen. When done, the beans should be moist, but all liquid should be absorhed. They are better if cooked slowly for eight or ten hours. VEGETABLES 79" BEANS SPANISH— Mrs. Jas. W. Cochrane. Use small pink beans — i cups beans looked over and washed well — boil until skin cracks and beans seem tender, (do not over cook. Take large mouthed earthernware pot and in it place a round spoonful (large mixing spoon) of nice sweet lard. Pour In the beans, with suf- ficient ibean soup to come to top, salt and pepper to taste; bury in the beans 1 chili pepper, 1 large onion cut in halves audi 1 or 2 tomatoes. Place in quick oven and as soon as the beans turn dark brown on top stir well. Repeat this for one hour. They must positively fry in the oven. SUMMER SQUASH— Mrs. L. A. Lancel. Boil squash in salt and water, after peeling, slice on a platter, sprinkle a good layer of grated cheese and put a small piece of butter on each slice, season with salt and pepper. Bake brown in the oven. ASPARAGUS WITH CHEESE— Mrs. W. F. Jones. Boil asparagus until tender, drain and place on buttered pan, sprin- kle with grated cheese and a little salt and paprika. Put in oven and bake until cheese melts. Serve hot. TURKSH CROQUETTES— Mrs. Anna Stubbs.Banning. Stew % can. tomatoes fifteen min. with 1 slice each onion and carrot, 1 teaspoon herbs, a sprig of parsley, 2 cloves, 2 pepper corns, 1 tea- spoon salt, 1 saltspoon pepper, and pass through strainer. Take 1 cup of the strained tomatoes, 1 cup brown soup stock, when toiling add a scant cup of rice which has 'been parboiled 5 min. Cook until liquor is absorbed, then add % cup butter and cook or steam on the back of the stove until the rice is soft, add 1 egg and a little cream sauce or thick tomato sauce
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