Fritters, Chicken

Name: Fritters, Chicken
Yield: 3 servings
Ingredients: some new milk; as much flour of rice as will give it a moderate consistence; three or four eggs; a pint of cream; some powdered sugar; some candied lemon-peel cut small; some fresh grated lemon-peel; the white meat of a roasted chicken

From The thorough good cook, 1895

Serves 3

Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 222. The excerpt below is the record exactly as published.

Fritters, Chicken. Put some new milk into a stew-pan, and add as nuich flour of rice as will give it a moderate consistence. Beat three or four eggs, the yolks and whites together, and mix them BB 2 420 THE TIIOEOUGH GOOD COOK. well with the rice and milk. Add thereto a pint of cream, set it over a stove, and stir it well. Put in some pow- dered sugar, candied lemon-peel cut small, and some fresh grated lemon-peel. Cut off the white meat of a roasted chicken

Cook this with the app: pantry check, scaling, and the assistant.