Bread Croquettes
A historical recipe from Made-Over Dishes, by S. T. Rorer.
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A historical recipe
Made-Over Dishes, by S. T. Rorer. Project Gutenberg eBook #6978.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- one quart of crumbs
- four tablespoonfuls of sugar
- a half cup of cleaned currants
- a teaspoonful of vanilla
Method
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- Rub sufficient stale bread to make one quart of crumbs;
- add four tablespoonfuls of sugar, a half cup of cleaned currants, or any fruit that you have left over, and a grating of nutmeg;
- sprinkle over a teaspoonful of vanilla, and add sufficient beaten eggs (about three) to moisten the crumbs.
- Form into small cylinder-shaped croquettes, dip in egg and roll in bread crumbs and fry in smoking hot fat.
- Serve hot with sugar sauce.
Plating
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