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POTATO CROQUETTES

Breakfast, Luncheon and Tea
By Marion Harland [Mary Virginia Terhune] (1875)


POTATO CROQUETTES. 

2 cups mashed potato, cold and free from lumps.

2 eggs beaten to a froth.

1 table-spoonful melted butter.

Salt and pepper to taste.

1 egg beaten in a separate vessel.

1 teacupful cracker-crumbs.



Mix as yon do hominy croquettes, roll in egg and cracker, and fry in boiling lard.

Take up as soon as they are done, and drain perfectly dry.


This is an excellent preparation of potato, and particularly acceptable at breakfast or luncheon.


The complete 'Breakfast, Luncheon and Tea' may 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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