Cheese Croquettes
A historical recipe from Luncheons, by Mary Ronald (1902).
A historical recipe
Luncheons: A Cook's Picture Book, by Mary Ronald (1902). Project Gutenberg eBook #57896.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Luncheons, by Mary Ronald (1902). Digitised by Project Gutenberg, eBook #57896 (https://www.gutenberg.org/ebooks/57896). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- a pound of American cheese
- a tablespoonful of milk
- a teaspoonful of salt
- a dash of paprika
- a tablespoonful of the paste
Method
- Grate half a pound of American cheese.
- Mix in it a scant tablespoonful of butter, a tablespoonful of milk, an egg beaten enough to break it, half a teaspoonful of salt, and a dash of paprika.
- Mix to a smooth paste and mold into small croquettes, using a tablespoonful of the paste for each croquette.
- The above proportions will make eight croquettes.
- Add a little milk to the yolk of an egg and roll the croquettes in this and then in cracker dust.
- Then fry them for a minute in smoking-hot fat.
- They should have a delicate brown color and be soft inside.
- Serve them as soon as they are fried or the cheese will harden.
- This is a delicious cheese dish and very easily made.