Dinner
Cheese Croquettes
The original 1910 method for Cheese Croquettes, presented as a faithful archival transcription.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 3 tablespoons butter
- ¼ cup flour
- ⅔ cup milk
- Yolks 2 eggs
- 1 cup mild cheese, cut in very small cubes
- ½ cup grated Gruyère cheese
- Salt and pepper
- Few grains cayenne
Historical transcription
Source method
- 1
Make a thick white sauce, using butter, flour, and milk, add yolks of eggs without first beating, and stir until well mixed; then add grated cheese. As soon as cheese melts, remove from fire, fold in cheese cubes, and season with salt, pepper, and cayenne. Spread in a shallow pan, and cool. Turn on a board, cut in small squares or strips, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain on brown paper. Serve for a cheese course.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.