Dessert
Sweet potato and chestnut croquettes
Marion Harland’s original method for Sweet potato and chestnut croquettes, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Boil and mash enough sweet potatoes to make two cupfuls, and enough Spanish chestnuts to make one cupful.
- Rub the nuts and potatoes together while hot and beat into them two tablespoonfuls of butter, four teaspoonfuls of cream, two beaten eggs, and season to taste.
- When cold, form into croquettes, roll in egg and cracker-crumbs, and set in a cold place for an hour before frying in deep, boiling cottolene or other fat.
Historical transcription
Source method
- 1
Boil and mash enough sweet potatoes to make two cupfuls, and enough Spanish chestnuts to make one cupful. Rub the nuts and potatoes together while hot and beat into them two tablespoonfuls of butter, four teaspoonfuls of cream, two beaten eggs, and season to taste. When cold, form into croquettes, roll in egg and cracker-crumbs, and set in a cold place for an hour before frying in deep, boiling cottolene or other fat.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.