Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one beaten egg
- one plate
- pepper
- salt
Directions
Take finely mashed potato and mix through it sufficient salt, pepper and butter to season well, with sweet milk or cream to moisten ; mix thoroughly with this one beaten egg, and then make up into small rolls, being careful to have the surface perfectly smooth. Have ready one plate with a beaten egg upon it, and another with cracker crumbs. Dip each roll into the egg and then into the crumbs, and fry of a rich golden brown in hot lard. Lay the croquettes on brown paper first, and serve on a napkin.
Boil until tender in a little salted water ; then take up ; skim them, cut in strips, dip in beaten egg, and fry in melted butter or hot lard.
VALUABLE RECIPES. 171
Boil until tender ; mash and season with butter, pepper, salt and a little rich milk or cream. Serve with mutton.
Clean these nicely, but do not pare them, leaving on a short piece of the stalk. Then put over to boil in hot water. Young beets will cook tender in an hour; old beets require several hours boiling. When done, skin quickly while hot ; slice thin into your vegetable dish, put on salt, pepper and a little butter ; put over a little vinegar and serve hot or cold.