Chestnut Croquettes

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 cup mashed French chestnuts.
  • 2 tablespoons thick cream.
  • Yolks 2 eggs.
  • 1 teaspoon sugar.
  • ¼ teaspoon vanilla.


    Mix ingredients in order given. Shape in balls, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.