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Fried Chicken Balls
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. 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
641Calories
33 gProtein
79 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories641 kcal
Protein33 g
Carbohydrates79 g
Fiber4.9 g
Sugars7.3 g
Total Fat20 g
Saturated Fat6 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat5.1 g
Omega-30.1 g
Cholesterol558 mg
Sodium1004 mg
Potassium419 mg
Calcium282 mg
Iron7.8 mg
Magnesium64 mg
Phosphorus475 mg
Zinc3.5 mg
Copper0.4 mg
Manganese1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.7 mg
Vitamin K7.6 mcg
Vitamin B60.4 mg
Vitamin B121.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)7.3 mg
Folate186 mcg
Choline457 mg
Caffeine0 mg
Water121 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 144. The excerpt below is the record exactly as published.
One cup of bread crumbs. Three eggs and drawn butter. Roll chicken, bread crumbs, eggs, seasoning (and enough drawn butter to moisten) into pear-shaped balls. Dip them into beaten eggs and bread crumbs. Put into the chafing dish with enough butter to fry a nice brown
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