I enjoy discussing and learning about history, as well as cooking, but since I am not an actual expert at either I feel like these blog entries are like.. enjoyable term papers. As though someone went to college and liked it. That someone is ME.. So let me get my “scientific method” of historical food blog entries together and enjoy this educational experience. Before your very eyes…
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Introduction: Croquettes appear in many forms throughout my various sources. I had two sweet potatoes left over from something else and thought I’d give this recipe a try. It also gave me an opportunity to use my neglected Kitchenaid grinder.
So… Fun* facts… the Wikipedia page for croquettes is unexpectedly** substantial and full of photos of delicious** fried things.
Unwelcome personal anecdote… these sweet potato croquettes reminded me of the “sweet potato sticks” that they used to sell at the Fireman’s Carnival in Chincoteague, VA. I love sweet potatoes and I always loved this annual treat – warm creamy center in a crispy, greasy** fried exterior.
Cooking details… My one regret is following this recipe too closely and adding the full called-for amount of salt. Too salty. Cooks at home: salt to taste! Always! But I keep making this mistake.
Historical background, the “meat” of ‘Old Line Plate’.. as for Miss Eliza Thomas, I could only find some facts indicating she is an heiress, inheriting lands from her husband’s grandmother, and maybe other family members? Research is complicated by the fact that several of her relatives share her name. She lived in Baltimore but inherited lands on the Patuxent, known as “Trent Hall,” here lamented to be in a state of neglect along with its super cool tombs.
“Colonial mansions of Maryland and Delaware” by John Martin Hammond asserts that she also inherited another estate on the Patuxent known as Cremona: “Among the charming homes in Saint Mary’s County Maryland of which an extended story has not been told… another Key house Cremona which has been inherited by Miss Eliza Thomas of Baltimore”
“Cremona Farm: Jewel of the Patuxent River” by Jamie Haydel
Outside of the above article I only found this photo of the interior, from the Baltimore Sun.
Recipe:
- 2 cups cooked peeled sweet potato
- 1 Tablespoon butter
- Salt to taste
- 1 Tablespoon sugar
- ½ teaspoon of white pepper
- 1 egg
- breadcrumbs
- fat
Run sweet potato through a vegetable mill or grinder. Add butter, salt, sugar and white pepper; mix thoroughly. Form into cylinders, dip in egg, then in bread crumbs and fry in smoking hot fat.
Recipe adapted from Eat, Drink & Be Merry in Maryland
*the actual definition of fun is subjective
**TO ME