A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Very appetizing.
Preserved exactly as written in the original source
put them in a wooden bowl and chop them quite fine, adding a little mashed or cold chopped potato, and a little bacon gravy, if any was left
Mix and mould it into little balls, roll in raw egg and cracker crumbs, and fry in a spider the same as frying eggs
fry a light brown on both sides
Serve hot
Modern guidance to help you succeed with this vintage recipe
The double coating of egg and cracker crumbs creates a protective barrier that prevents the delicate interior from falling apart during frying while achieving a crispy, golden crust through the Maillard reaction. The potato acts as a binder, its starches gelatinizing when reheated to hold the mixture together. Frying in shallow fat (as in a spider/skillet) allows for even browning on both sides while heating the interior through conduction from the pan surface.
The bacon-egg-potato mixture can be chopped and combined up to 1 day ahead and stored covered in the refrigerator. Form into balls and bread them just before frying for the crispest exterior. Formed but unbreaded balls can be refrigerated for up to 4 hours on a parchment-lined plate.
Store fried croquettes in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven on a wire rack set over a baking sheet for 8-10 minutes until crispy and heated through. Do not microwave, as this will make the coating soggy.
AI-generated tips from Chef Cecil's culinary database
The bacon-egg-potato mixture can be chopped and combined up to 1 day ahead and stored covered in the refrigerator. Form into balls and bread them just before frying for the crispest exterior. Formed but unbreaded balls can be refrigerated for up to 4 hours on a parchment-lined plate.
Store fried croquettes in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven on a wire rack set over a baking sheet for 8-10 minutes until crispy and heated through. Do not microwave, as this will make the coating soggy.
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