Meat Fritters
From The Raleigh cook book, 1907
Use any leftover meat.
Presented as published in 1907. 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 Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 11. The excerpt below is the record exactly as published.
Meat Fritters.—Chop fine any cold cooked meat and stir into the plain fritter batter, and season with pepper, parsley, celery seed or celery salt, or chopped onion
Cook this with the app: pantry check, scaling, and the assistant.