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Chicken Fritters
From The Cook County cook book, 1912
Serves 3
Cold veal can be used instead of chicken.
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
423Calories
27 gProtein
29 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories423 kcal
Protein27 g
Carbohydrates29 g
Fiber2.2 g
Sugars17 g
Total Fat23 g
Saturated Fat9.6 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol98 mg
Sodium3414 mg
Potassium794 mg
Calcium451 mg
Iron2 mg
Magnesium73 mg
Phosphorus469 mg
Zinc2.6 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D3.3 mcg
Vitamin C14 mg
Vitamin A139 mcg
Vitamin E0.5 mg
Vitamin K15 mcg
Vitamin B60.5 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.4 mg
Folate26 mcg
Choline108 mg
Caffeine0 mg
Water371 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 70. The excerpt below is the record exactly as published.
CHICKEN FRITTERS.— Chop cold left-over chicken coarse- ly, season ,with salt, pepper and a little lemon juice; mix all to- gether well and let it stand about 1 hr.; make a batter of 2 eggs, 1 pt. of milk, a little salt, and flour enough to make a good batter
Cook this with the app: pantry check, scaling, and the assistant.