Potato Croquettes

Make a soft paste of
– finely mashed potatoes
– a little flour
– of egg enough to moisten,
– salt to pepper to taste,
make into little balls
or dip in beaten egg & bread crumb (fine crumb)
fry in boiling lard

 

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This collection of recipes has been digitized from an earlier transcription project and is for informational purposes only. This transcription has not been verified against the originals. Researchers interested in these letters should consult the original documents housed at the BC Archives.

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