Potato croquettes from 1900: 10 boiled cold potatoes mashed with 150 g melted butter, 15 g potato starch, 2 egg yolks, pepper and ½ tsp salt, shaped and baked light brown on a greased tray in a hot oven.
Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 186 (falt i det fri)
Potetkroketter fra Erken og Caroline Steens «Kogebog for skole og hjem» (1900). Her stekes de i ovnen på plate, ikke friteres.
Mash the potatoes
Rub boiled, cold potatoes through a sieve into a fine mass.
Stir the dough together
Stir in the potato starch, the melted butter, the egg yolks, pepper and salt.
Bake in the oven
Shape the mass and place it on a greased tray. Bake light brown in a hot oven.
Målene er beholdt («15 » potetesmel» betyr 15 gram potetmel, gjentakelsestegn for gram). Fremgangsmåten er uendret; massen kan formes til kroketter før steking.
Original 1900 recipe
Verbatim from the 1900 edition of the Cookbook for School and Home (Erken & Caroline Steen).
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Potet
Smør
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