Turkey Croquettes
A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).
A historical recipe
Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.
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 Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). 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
- One and one-half cups of very thick cream sauce
- One cup of fine bread crumbs
- One and one-half cups of turkey meat
- Three tablespoons of finely minced parsley
- Two tablespoons of grated onions
- Two teaspoons of salt
- One teaspoon of paprika
Method
- One and one-half cups of very thick cream sauce, One cup of fine bread crumbs, One and one-half cups of turkey meat, Three tablespoons of finely minced parsley, Two tablespoons of grated onions, Two teaspoons of salt, One teaspoon of paprika.
- Mix thoroughly and then mould into croquettes and dip in beaten egg and then into fine bread crumbs.
- Fry until golden brown in hot fat.