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Mush Croquettes

Mush croquettes are fried cakes made from mush, butter, eggs, salt, and lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Mush Croquettes

Ingredients

Directions

Prepare the mush

  1. Stir the butter into the hot mush until melted, then let it cool to lukewarm.

  2. Beat the eggs and stir them into the mush along with the salt.

  3. Form the mixture into croquettes about 3 inches long and set aside.

Fry and serve

  1. Heat the lard in a deep pan until smoking hot.

  2. Fry the croquettes until golden brown, then place them on soft paper to absorb excess grease.

  3. Serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mush
Forms the bulk of the croquettes, giving them body that holds their shape.
Eggs
Bind the mixture so the croquettes hold together when shaped and fried.
Butter
Adds richness and moisture to the mush.

The step that matters

Frying the croquettes in smoking-hot lard. If the lard is not hot enough, the croquettes absorb more grease and turn heavy and soggy instead of forming a crisp, golden crust. Hot fat sets the outside quickly, so the inside stays moist rather than soaking up oil.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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