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Fritot of Cold Fowls
From Modern cookery, in all its branches, 1884
Serves 4
Consider adding eschalot vinegar or herbs for flavor.
Presented as published in 1884. 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
19Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories19 kcal
Protein0.6 g
Carbohydrates3.6 g
Fiber0.3 g
Sugars0.6 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol3.8 mg
Sodium37 mg
Potassium48 mg
Calcium18 mg
Iron0.3 mg
Magnesium4.9 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A8 mcg
Vitamin E0 mg
Vitamin K16 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate8.3 mcg
Choline1.4 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 258. The excerpt below is the record exactly as published.
FRITOT OF COLD FOWLS Cut into joints and take the skin from some cold fowls lay them into a deep dish, strew over them a little fine salt and cayenne, add the juice of a lemon, and let them remain for an hour, moving them occasionally that they may all absorb a portion of the acid ; then dip them one by one into some French batter (see Chapter V.), and fry theia a pale brown over a gentle fire. Serve them garnished with * For minced fowl and oysters, follow tlie receipt for v. il, page 231. 278 MODERN COOKERY. [CFIAP. X'.V. very green crisped parsley
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