{"id":5939,"slug":"chestnuts-boulettes","title":"Chestnuts Boulettes.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One cup of boiled and mashed chestnuts","one tablespoonful of whipped cream","one-half tablespoonful of butter","a pinch of salt","the yolks of two eggs","a little sugar","the whites of two eggs well beaten","one teaspoonful of sherry wine (if desired)","beaten eggs","crumbs","hot swimming fat"],"ingredients_norm":["boiled and mashed chestnut","whipped cream","butter","salt","egg yolk","little sugar","whites of eggs well","sherry wine","egg","crumb","hot swimming fat"],"steps":["Mix well together.","Form into small balls.","Dip in beaten eggs.","Roll in crumbs.","Fry in hot swimming fat."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w108:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"328288a72bec977627ac76f57b1cfaebde841e41c4c0b5ba073f2fdb45359a9a","created_at":"2026-08-02T16:47:53Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/chestnuts-boulettes"}