Fritella
From Harper's cook book encyclopædia, 1902
Serves 4
Adding parboiled sweetbread and calf's brains enhances the dish.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 176. The excerpt below is the record exactly as published.
Fritella. — Take the livers, gizzards, hearts, and lights of two or three chickens ; clean and parboil them ; cut them into neat pieces ; slice arti- chokes and peeled potatoes ; dip them in egg, roll in flour or corn meal, and fry in boiling oil or butter. Drain dry, and serve on a hot dish. One or two artichokes and about three good-sized potatoes
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