vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Chestnut Croquettes
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 303. The excerpt below is the record exactly as published.
Chestnut Croquettes. — Put four or five dozen Chestnuts in front of a clear fire and roast them ; then take off the shells and husks, and cut off all the outside coloured part, using only the white. Put half of them, including all the pieces, into a mortar, and pound them well with loz. of butter ; then rub the mass through a fine sieve into a saucepan, and mix in 1 teacupful of cream, 2oz. of butter, loz. of sifted crushed loaf sugar, and a little salt. Set the saucepan in the bain- | marie, stir in the yolks of five or six eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.