Recipe of the Week: Egg Croquettes

The following recipe for Egg Croquettes is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book is one of the many bonus items included in the latest edition of the waterproof SurvivalBlog Archive USB stick. The second production run of the 15th Anniversary Edition (2005-2020) USB stick should be available for ordering on July 4th, 2021. The first batch sold out quickly, so don’t miss out!

  • 2 cups chopped eggs, hard-cooked
  • 1 cup thick white sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash of cayenne
  • Egg and crumbs

Eggs should be chopped fine, moistened with sauce as soft as can be handled, and seasoned.

Let chill thoroughly on flat dish, well buttered, then divide evenly into portions, allowing two tablespoons for each croquette.

Shape into balls, cylinders, cones, or any desired shape.

Roll in crumbs, dip in egg. Roll again in crumbs and fry in deep fat till light brown in color. Drain on soft paper.


Serve with a sauce.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!