Chicken Fritters
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Can also egg and crumb the meat instead of using batter.
Presented as published in 1904. 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 The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 37. The excerpt below is the record exactly as published.
ChicJcen Fritters. — Cut tlie remains of any cold cooked chicken, &c., into neat pieces as large and as even as you can get them, season with salt and freshly ground black pepper; dip each piece into frying batter, and fry in plenty of hot fat
Cook this with the app: pantry check, scaling, and the assistant.