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Chicken Patties

Name: Chicken Patties
Yield: 1 servings
Ingredients: six ounces of chicken; three ounces of lean ham; a piece of butter about the size of an egg; a small tea-cupful of cream or new milk; the same of white stock; two pinches of salt; one of pepper; a quarter of a small nutmeg; the thin rind of a quarter of a lemon; a tea-spoonful of lemon-juice; a few minced mushrooms

From Cassell's dictionary of cookery, 1892

Serves 1

Serves unspecified number.

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 362. The excerpt below is the record exactly as published.

Chicken Patties. — Pick the meat from a cold chicken, and mince it very finely. To every six ounces of chicken allow three ounces of lean ham also minced, a piece of butter about the size of an egg rolled in flour, a small tea- cupful of cream or new milk, and the same ©f white stock, two pinches of salt, one of pejjper, a quarter of a small nutmeg gi-ated, the thin rind of a quarter of a lemon flnely grated, and a tea-spoonful of lemon-juice. A few minced mushrooms

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