Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Beef Croquettes, Cold Roast
From Harper's cook book encyclopædia, 1902
Serves 2
A modern interpretation · AI-generated from the original record
Ingredients
- enough lean roast beef to make two cupfuls
- a tablespoonful of butter
- two of flour
- two cupfuls of milk
- a few drops of onion juice
- a dash of paprika
- a dash of nutmeg
- salt to taste
Method
Cook butter and flour together, then add milk with baking soda.
Stir to a smooth sauce, add minced beef, and remove from heat.
Add onion juice, paprika, nutmeg, and salt.
Cool, mold into croquettes, roll in beaten egg and cracker dust, chill, and fry in deep fat.
Nutrition per serving
480Calories
59 gProtein
17 gCarbs
23 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 9. The excerpt below is the record exactly as published.
Beef Croquettes, Cold Roast. — Chop into tiny bits enough lean roast beef to make two cupfuls. Cook to- gether in a saucepan a table-spoonful of butter and two of flour, and when these are blended pour upon them two cupfuls of milk, to which you have added a pinch of baking-soda. Stir to a smooth sauce, then add the minced beef and remove from the range. Beat in a few drops of onion juice, a dash each of paprika and nutmeg, and salt to taste
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