Dinner
Oyster and Macaroni Croquettes
The original 1910 method for Oyster and Macaroni Croquettes, presented as a faithful archival transcription.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- ⅓ cup macaroni, broken in ½ inch pieces
- 1 pint oysters
- 1 cup Thick White Sauce
- Few grains cayenne
- Few grains mace
- ½ teaspoon lemon juice
- ¼ cup grated cheese
Make it happen
Directions
- 1
Cook macaroni in boiling salted water until soft, drain in a colander, and pour over macaroni two cups cold water. Clean and parboil oysters, remove tough muscles, and cut soft parts in pieces. Reserve one-half cup oyster liquor and use in making Thick White Sauce in place of all milk. Mix macaroni and oysters, add Thick White Sauce and seasonings. Spread on a plate to cool. Shape, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.