Turnip Croquettes
From Boston Cooking-School cook book, 1896
Serves 4
See Croquettes, p. 396.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 202. The excerpt below is the record exactly as published.
TURNIP CROQUETTES 114 cups mashed turnip, thoroughly Salt and pepper drained by wringing in cheesecloth 2 egg yolks, slightly beaten
Cook this with the app: pantry check, scaling, and the assistant.