Chestnut Balls

Ingredients

• 2 cups hot riced chestnuts
• 1 egg
• 3 tablespoons butter
• 2 tablespoons cream
• 4 teaspoon salt
• Few grains pepper

Method

1. 1

   Shell chestnuts, cook until soft in boiling salted water, and force through a potato ricer; there should be two cups.

2. 2

   Add butter, salt, pepper, eggs slightly beaten and cream.

3. 3

   Shape into balls the size of chestnuts, roll in flour, fry in deep fat, and drain on brown paper.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 22. The excerpt below is the record exactly as published.

CHESTNUT BALLS. 2 cups hot riced chestnuts 1 egg 3 tablespoons butter 2 tablespoons cream or 4 teaspoon salt Sherry wine Few grains pepper

Cook this with the app: pantry check, scaling, and the assistant.