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Chicken Fritters
From The Cook County cook book, 1912
Serves 1
Fritters will keep their shape if left a long time before cutting.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
623Calories
51 gProtein
14 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories623 kcal
Protein51 g
Carbohydrates14 g
Fiber0 g
Sugars3.7 g
Total Fat39 g
Saturated Fat11 g
Monounsaturated Fat16 g
Polyunsaturated Fat8.1 g
Cholesterol185 mg
Sodium504 mg
Potassium706 mg
Calcium35 mg
Iron3.1 mg
Magnesium59 mg
Phosphorus420 mg
Zinc3.5 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C4.3 mg
Vitamin A99 mcg
Vitamin E0.8 mg
Vitamin K4 mcg
Vitamin B61 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)20 mg
Folate39 mcg
Choline163 mg
Caffeine0 mg
Water375 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 186. The excerpt below is the record exactly as published.
CHICKEN FRITTERS.— ^Cook a heaping tablespoon of flour in 1 tablespoon of hot butter, and 1 cup of chicken stock, added gradually. Season with celery salt and pepper and pour half of this sauce into a small, shallow, buttered pan. Chop 1 cup of cold chicken
Cook this with the app: pantry check, scaling, and the assistant.