Name: Potato Croquettes. No. 1
Cuisine: American
Ingredients: 4 large potatoes in cold water; 1 pinch of salt; 1 brisk fire; 1 pour off all the water and mash them; 10 tablespoonfuls of milk and a lump of butter half the size of an egg; 1 boil; 1 wooden spoon; 1 dish; 1 tablespoonful and roll it in a clean towel; 10 egg; 4 potatoes making six croquettes; 1 light brown all over; 1 hair sieve; 1 napkin

Original Recipe

Wash, peel and put four large potatoes in cold water, with a pinch of salt, and set them over a brisk fire; when they are done pour off all the water and mash them. Take another saucepan, and put in it ten tablespoonfuls of milk and a lump of butter half the size of an egg; put it over a brisk fire; as soon as the milk comes to a boil, pour the potatoes into it, and stir them very fast with a wooden spoon; when thoroughly mixed, take them from the fire and put them on a dish. Take a tablespoonful and roll it in a clean towel, making it oval in shape; dip it in a well-beaten egg, and then in bread crumbs, and drop it in hot drippings or lard. Proceed in this manner till all the potato is used, four potatoes making six croquettes. Fry them a light brown all over, turning them gently as may be necessary. When they are done, lay them on brown paper or a hair sieve, to drain off all fat; then serve on a napkin.

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1

Wash, peel and put four large potatoes in cold water, with a pinch of salt, and set them over a brisk fire; when they are done pour off all the water and mash them.
2

Take another saucepan, and put in it ten tablespoonfuls of milk and a lump of butter half the size of an egg; put it over a brisk fire; as soon as the milk comes to a boil, pour the potatoes into it, and stir them very fast with a wooden spoon; when thoroughly mixed, take them from the fire and put them on a dish.
3

Take a tablespoonful and roll it in a clean towel, making it oval in shape; dip it in a well-beaten egg, and then in bread crumbs, and drop it in hot drippings or lard.
4

Proceed in this manner till all the potato is used, four potatoes making six croquettes.
5

Fry them a light brown all over, turning them gently as may be necessary.
6

When they are done, lay them on brown paper or a hair sieve, to drain off all fat; then serve on a napkin.

Potato Croquettes. No. 1

Original Recipe

Ingredients

Required Gear

Instructions