Potato Croquettes from 1923

Instructions

1. Wash and pare four large potatoes.
2. Drop in cold water; soak one hour;
3. Drain, cook in boiling water with salt until soft;
4. Drain, then force through a potato ricer.
5. Add three tablespoons of cream, one teaspoon of salt, pepper and paprika to taste, a few drops of onion juice, yolk of one egg.
6. Beat all together thoroughly.
7. Form into balls, roll in crumbs, dip in beaten egg, roll again in crumbs, and fry in deep fat one minute.
8. Drain on brown paper. Most delicious.