Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Croquettes
From Lowney's cook book, 1907
Serves 6
For vegetable croquettes, boil vegetables, wash, season, and chill before shaping.
A modern interpretation · AI-generated from the original record
Ingredients
- cold cooked meat
- freed from skin and gristle
- mixed with a thick sauce
- one rounding tablespoon of croquette mixture
Method
For meat croquettes, mix cold cooked meat with a thick sauce to a soft consistency.
Chill before shaping.
Roll into a round ball, roll in crumbs, then shape into a cylinder or pyramid.
Dip in egg, then in crumbs.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 4. The excerpt below is the record exactly as published.
Croquettes For meat croquettes, cold cooked meat should be freed from skin and gristle, and cut quite fine, then mixed with a thick sauce to as soft a consistency as it is possible to handle. Chill before shaping. For vegetable croquettes the vegetables should be boiled, then washed and seasoned. Chill before shaping. To Shape. — Allow one rounding tablespoon of croquette mixture
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