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Chicken Fritters
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Any kind of cold meat, if tender, can be used in this way.
Presented as published in 1880. 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
523Calories
45 gProtein
5 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories523 kcal
Protein45 g
Carbohydrates4.7 g
Fiber1.4 g
Sugars1.3 g
Total Fat36 g
Saturated Fat10 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.7 g
Cholesterol177 mg
Sodium167 mg
Potassium516 mg
Calcium39 mg
Iron2.4 mg
Magnesium51 mg
Phosphorus356 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C30 mg
Vitamin A98 mcg
Vitamin E0.8 mg
Vitamin K3.5 mcg
Vitamin B60.9 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)16 mg
Folate20 mcg
Choline144 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 91. The excerpt below is the record exactly as published.
Chicken Fritters. Cut cold roasted or boiled chicken or fowl in small pieces, and place in an earthen dish. Season well with salt, pepper and the juice of a fresh lemon. Let the meat stand one hour ; then make a fritter batter
Cook this with the app: pantry check, scaling, and the assistant.