Walnut Croquettes
From Kirmess cook book, 1907
Serves 6
To be served with duck.
Presented as published in 1907. 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 Kirmess cook book (1907), page 80. The excerpt below is the record exactly as published.
a full cup and a half of chopped walnuts. Moisten with a couple of tablespoons of brandy or sherry, and stir in the well beaten yolks of four eggs
Cook this with the app: pantry check, scaling, and the assistant.