Potato Croquettes
"Put a pint of cold mashed potatoes in a saucepan; add four tablespoons of milk or cream, half a teaspoon of salt, a teaspoon of onion juice, a dash of pepper, a grating of nutmeg, and stir and beat until smooth and hot. Take from the fire, add the yolks of two eggs, and form into cylinder-shaped croquettes. Beat the white of one egg and add it to a tablespoon of water; roll the croquettes in this, then in bread crumbs, and fry in hot fat. The remaining white of egg may be used for some other dish."--T.S.F., Sussex."
Modern Cook Book, New Brunswick, (Date)
This popular dish was found in many cookbooks from the early half of the 19th century and up, and though many tables of today are more likely to see french-fries and tater-tots, these would likely be welcomed at meal time by both the young and old.
notes
The potato mixture should be hot, but not so hot that it can not be handled before adding the egg yolks. You will notice that the hot potatoes will form up into almost a "pay-dough" consistency.
Onion juice: This is a common ingredient in many recipes from this time. An onion grated or put through a food chopper will make up more than enough juice for many recipes.
Served with:
Spinach (from same source), cooked dry in covered pot until tender
Cecils (various early 1800 sources), these are breaded meatballs made up from leftover roast beef.
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