Bygone Recipes – Nuts

Ingredients

• 1 cup chestnut purée (250g)
• 2 tablespoons sugar sirup
• yolks of 2 eggs
• 1 tablespoon lemon juice
• ¼ teaspoon salt

Method

1. Mix ingredients in order given.
2. Shape, dip in crumbs, egg and crumbs; fry in deep fat, drain and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard