Chicken Fritters
From Cassell's dictionary of cookery, 1892
Serves 6
Time: 10 minutes to fry. Serves 5-6.
Presented as published in 1892. 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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 361. The excerpt below is the record exactly as published.
Chicken Fritters. — Cut every particle of meat from a cold chicken, mince it finely, and mix -svith a cupful of the mincemeat a batter made with four eggs, two table-spoonfuls of ground rice, a pint of new milk or cream, a little sugar, and a little finely-shred lemon- rin
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