Potato croquettes from Erken 1914: sieved boiled potatoes mixed with melted butter, egg yolks, and nutmeg, rolled into balls, breaded in rusk crumbs–egg white–rusk crumbs, and deep-fried light brown in lard.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 357 (falt i det fri)
Small deep-fried potato balls that were used as a garnish around a roast or as a dish in their own right. Deep-frying in a lard pot was common in 1914; today neutral oil is generally used.
Make the mixture
Rub the boiled, cold potatoes through a sieve. Stir in melted butter, egg yolks, and nutmeg.
Shape the balls
Roll the mixture into balls that are not too large.
Bread
Turn the balls in ground rusk crumbs, then in half-beaten egg white, and then in rusk crumbs again.
Deep-fry
Cook the balls light brown in lard or oil (about 180 °C (355 °F)). Place them on paper and serve at once.
Measurements converted (1 liter boiled potatoes ≈ 800 g). Lard is given with neutral oil as an alternative for deep-frying, and the frying temperature has been specified. The language of the steps has been modernized.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Potet
Smør
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