EGG CROQUETTES (1904)
The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)
EGG CROQUETTES
Miss Annie White
For 6 croquettes take 6 eggs,
1 pint milk,
1 tablespoon butter,
1 tablespoon flour,
1 tablespoon chopped parsley,
10 drops onion juice,
1 teaspoon salt,
1 teaspoon pepper.
Boil eggs hard and drop in cold water, and, after removing shells, squeeze through potato-masher.
Boil the milk, and add the flour and butter, which have been well mixed, then add other ingredients.
Turn in a platter to cool.
Let the mixture stand 3 hours.
Shape and drop in egg and bread-crumbs and fry in boiling fat.
This cookbook may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/
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