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Carrot Croquettes

The following vintage recipe was transcribed ver batim from the following newspaper:

The Rains County Leader

Emory, Rains County, Texas

May 9, 1913

Wash and scrape the carrots and boil until tender. Drain and mash them. To each teacupful add salt and pepper to season very highly, the yolks of two raw eggs, a pinch of mace and one level teaspoonful of butter. Mix thoroughly and set away until cold. Shape into tiny croquettes, dip into slightly beaten egg, roll in fine bread crumbs and fry in smoking hot fat.

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