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Dinner
Chestnut Roulettes
The original 1910 method for Chestnut Roulettes, presented as a faithful archival transcription.
DinnerVegetarianSkilletPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 1 cup chestnut purée
- 2 eggs
- Few drops onion juice
- 2 tablespoons butter
- 2 tablespoons heavy cream
- ¼ teaspoon salt
- Few grains paprika
Make it happen
Directions
- 1
Mix ingredients in order given, cook two minutes, and cool. Shape a little larger than French chestnuts, dip in crumbs, egg, and crumbs again. Fry in deep fat, and drain on brown paper.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.