A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). The recipe specifies using twice as much potato as meat, and emphasizes serving the croquettes 'piping hot' for best results.
Preserved exactly as written in the original source
Take cold roast or corned beef. Put it into a wooden bowl and chop it fine
Mix with it about twice the quantity of hot mashed potatoes well seasoned with butter and salt
Beat up an egg and work it into the potato and meat
Form the mixture into little cakes the size of fish balls
Flatten them a little
Roll in flour or egg and cracker crumbs
Fry in butter and lard mixed, browning on both sides
Serve piping hot
Modern guidance to help you succeed with this vintage recipe
The 2:1 potato-to-meat ratio creates a stable emulsion where starch granules from the potatoes absorb moisture and bind the mixture, preventing it from falling apart during frying. Adding egg while the potatoes are still hot allows the proteins to denature and coat the starch molecules, creating a cohesive matrix. The double coating (flour plus egg and crumbs) creates a moisture barrier that produces a crisp exterior while keeping the interior moist, as the flour layer prevents the egg wash from being absorbed into the mixture.
The uncooked, breaded croquettes can be formed and refrigerated on a parchment-lined baking sheet for up to 24 hours, covered loosely with plastic wrap. They can also be frozen for up to 1 month; freeze on a baking sheet until solid, then transfer to a freezer bag. Fry directly from frozen, adding 2-3 minutes to the cooking time.
Store cooked croquettes in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven on a wire rack set over a baking sheet for 10-12 minutes to restore crispness. Do not microwave, as this will make them soggy.
AI-generated tips from Chef Cecil's culinary database
The uncooked, breaded croquettes can be formed and refrigerated on a parchment-lined baking sheet for up to 24 hours, covered loosely with plastic wrap. They can also be frozen for up to 1 month; freeze on a baking sheet until solid, then transfer to a freezer bag. Fry directly from frozen, adding 2-3 minutes to the cooking time.
Store cooked croquettes in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven on a wire rack set over a baking sheet for 10-12 minutes to restore crispness. Do not microwave, as this will make them soggy.
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