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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.
 

DIRECTIONS

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/