Dinner
Potato croquettes
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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.
- Into a pint of hot mashed potatoes stir a tablespoonful of butter, a beaten egg, salt and pepper and enough cream to make the potatoes of the proper consistency to be formed into croquettes.
- Roll in egg and cracker crumbs and set in the ice-box for an hour before frying in deep cottolene or other fat to a light brown.
Historical transcription
Source method
- 1
Into a pint of hot mashed potatoes stir a tablespoonful of butter, a beaten egg, salt and pepper and enough cream to make the potatoes of the proper consistency to be formed into croquettes. Roll in egg and cracker crumbs and set in the ice-box for an hour before frying in deep cottolene or other fat to a light brown. Drain in a hot colander.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.