Chestnut Croquettes

Ingredients

• one quart of chestnuts
• two cups of chestnut meats
• two beaten yolks
• one and one-half tablespoons of butter
• half a teaspoon of grated nutmeg
• half a teaspoon of salt

Method

1. 1

   Boil chestnuts, shell, and pound fine.

2. 2

   Mix with yolks, butter, nutmeg, and salt.

3. 3

   Form into croquettes, egg and crumb, and fry in deep fat.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 146. The excerpt below is the record exactly as published.

tly beaten yolks of two eggs. Put in a double-boiler and cook till the mixture coats the spoon. Put through a strainer. When 268 THE HOME COOK BOOK cold add one cup of whipped cream, the whites of the two eggs beaten very stiff, and one teaspoon of vanilla. Pour into a mold and leave on ice for three hours. Serve with a boiled custard or with whipped cream. This cream may be flavored with coffee, chocolate, or fruit juice. You may add to it chopped nuts, mashed bananas, macaroons, strawberries, or candied cherries. BOILED BLACKBERRY PUDDING Mix through one quart of flour one teaspoon of cream of tartar and one teaspoon of salt, three beaten eggs, one pint of milk, and one teacup of sugar. Add half a teaspoon of soda dissolved in cold water and two quarts of blackberries. Mix all together. Add more flour to make the batter stiff enough for a spoon to stand up in it, as the berries will thin the batter. Grease a pudding cloth (a square piece of un- bleached muslin is best) lightly with lard. Sprinkle flour over it. Lay the cloth over a colander and pour in the pud- ding. Tie it, leaving a little room for the pudding to swell. Put in a pot of boiling water. Fasten the ends of the pud- ding cloth with the cover of the pot. Set a weight or a flatiron on it. Keep the pudding covered with water and boil hard without stopping for two hours. When done, turn it out on a large plate, and serve with hard sauce. CHARLOTTE RUSSE Upon the bottom of a mold lay a sheet of white paper and about the sides range lady-fingers close together. To make 'WMM Charlotte Mold the filling, dissolve two teaspoons of gelatine in quarter of a cup of cold water. Add a pint of hot milk and three- quarters of a cup of sugar. As it cools stir in a teaspoon WARM WEATHER SWEETS 269 of vanilla, a pint of cream whipped to a froth, and lastly the beaten whites of two eggs. Pour into the mold and set in the ice-box for an hour or two while it stiffens. Serve by tipping the mold upside down, slipping out the contents, and deco- rating the top of the charlotte with powdered lady-fingers, a puff of cream, candy, or candied fruit. COFFEE CHARLOTTE RUSSE Line a mold with lady-fingers. Whip two cups of cream and set in the ice-box to chill. In a quarter of a cup of cold black coffee soften a tablespoon of gelatine. In a double- boiler heat three-fourths of a cup of milk and three-fourths of a cup of sugar. Stir in two beaten eggs and the gelatine dissolved in the black coffee. Beat, strain, and cool. When it begins to stiffen fold in the cold whipped cream, and pour into the mold lined with lady-fingers. Set away to stiffen. In serving, invert the mold and have your charlotte standing on a low dish. ROSE CHARLOTTE Soften an ounce of gelatine in cold water. Boil slowly until dissolved in one pint of sweetened cream. Beat four eggs light. Add to the jelly mixture, stir well, take from fire, flavor with rose extract and pour over slices of sponge- cake. When cold cover with pink frosting. [See illustration, Plate XXIL] CHERRY TAPIOCA Soak a cup of tapioca overnight. Next morning simmer in a saucepan with one pint of boiling water and a pinch of salt till the tapioca is clear. Add a pound and a half of cooked cherries without their pits, a cup of sugar and half a teaspoon of salt. Bring to boil, and then set away to cool. Serve cold with sugar. CHESTNUT CROQUETTES Boil one quart of chestnuts. Shell, remove brown skin and pound fine. To each two cups of chestnut meats allow two 270 THE HOME COOK BOOK beaten yolks, one and one-half tablespoons of butter, half a teaspoon of grated nutmeg, and half a teaspoon of salt

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