To Fry Croquettes

Original Recipe

Beat up two eggs in a deep bowl; roll enough crackers until you have a cupful of crumbs, or the same of fine stale bread crumbs; spread the crumbs on a large plate or pie-tin. Have over the fire a kettle containing two or three inches of boiling lard. As fast as the croquettes are formed, roll them in the crumbs, then dip them in the beaten egg, then again roll them in crumbs; drop them in the smoking hot fat and fry them a light golden brown.

Ingredients

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  • 2 eggs in a deep bowl
  • 1 cupful of crumbs
  • 1 kettle containing two or three inches of boiling lard
  • 10 egg
  • 1 light golden brown

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Required Gear

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Pie Pan

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Instructions

  1. 1

    Beat up two eggs in a deep bowl; roll enough crackers until you have a cupful of crumbs, or the same of fine stale bread crumbs; spread the crumbs on a large plate or pie-tin.

  2. 2

    Have over the fire a kettle containing two or three inches of boiling lard.

  3. 3

    As fast as the croquettes are formed, roll them in the crumbs, then dip them in the beaten egg, then again roll them in crumbs; drop them in the smoking hot fat and fry them a light golden brown.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)