Bean Croquettes
A historical recipe from 365 Luncheon Dishes, by Anonymous (1902).
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A historical recipe
365 Luncheon Dishes: A Luncheon Dish for Every Day in the Year, by Anonymous (1902). Project Gutenberg eBook #24384.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Soak 1 qt.
- of white soup beans over night.
- In the morning, drain, cover with fresh cold water, bring to a boil, drain, and cover with 1 qt.
- boiling water;
- boil slowly for about an hour.
- When the beans are tender press through a sieve then add 1 tablespoonful of vinegar, 2 of molasses, 2 of butter, salt and cayenne to taste, let the mixture get cold, when form into croquettes, dip in egg and in bread crumbs and fry in boiling fat.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Sieve
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Colander