ksul-uasc-mscc219_053

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2 revisions	dlh at Nov 20, 2020 07:57 PM	Compared with
Nov 20, 2020 dlh Sep 15, 2020 Kansas State University Libraries	ksul-uasc-mscc219_053 Potato Croquettes Take 2 cupfulls of mashed, boiled steamed or baked potatoes; add the beaten yolks of 2 eggs and season to taste. Stir over the fire until the mass parts from the sides of the pan. When cold form into small croquettes. Roll in egg and bread or cracker crumbs, and fry in deep fat to an amber color. Serve on napkins. The croquettes mixture may be made into malls including minced meat. When used in this way serve with sauce.	ksul-uasc-mscc219_053 Potato Croquettes Take 2 cupfulls of mashed, boiled steamed or baked potatoes; add the beaten yolks of 2 eggs and season to taste. Stir over the fire until the mass parts from the sides of the pan. When cold form into small croquettes. Roll in egg and bread or cracker crumbs, and fry in deep fat to an amber color. Serve on napkins. The croquettes mixture may be made into malls including minced meat. When used in this way serve with sauce.

ksul-uasc-mscc219_053

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ksul-uasc-mscc219_053

ksul-uasc-mscc219_053

Richard L.D. and Marjorie J. Morse Department of Special Collections Transcription Project

Help us transcribe pages from our manuscript cookbook collection