A new (old) one on me.

[grasswire]

Browsing a 1924 Ladies Aid Society cookbook from middle America, I find a recipe that really surprises me.

Egg cutlets.

1 cup milk, 5 T flour. Place in dish and dissolve the flour in the milk and bring to a boil. Cook 5 minutes, add 3 hard cooked eggs, chopped fine. 1 1/2 bread crumbs, 1 1/2 tsp salt, 1 tsp paprika, 1/2 tsp mustard, 3 T minced parsley, 1 T minced onion. Mix and turn out on platter, setting to cool 4 hours. Form into croquettes and dip into flour, then in beaten eggs and roll in bread crumbs. Fry until golden brown. Makes 8 croquettes.

An inexpensive protein, for sure.

[Warpy]

1. It certainly was in 1924, when a lot of people kept chickens

in the back yard. Six servings out of four eggs is damned impressive.

My grandmother's elder brother owned a butcher shop and she'd get the bits and pieces that no one wanted. She'd mix it with cut oats and seasonings and turn it into scrapple and fry it up in the place of expensive breakfast meats.

What always struck me about the old cookbooks is how long they boiled fresh veggies. They thought fiber was bad for you and turned anything out of the garden into mush.

[sinkingfeeling]

2. We always called them egg croquettes and they're very good.

[grasswire]

3. I might try the recipe.

Just to see how they are. Maybe put a little bit of panko in the breading to be sure of crunch. I rarely, rarely deep fry, though. Not even once a year.