recipe · 1900-07

Chicken Fritters

Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n40

Editorial context

This recipe for chicken fritters uses leftover cooked chicken marinated in salt, pepper, and lemon juice before being stirred into an egg and milk batter and deep-fried.

Original

Chicken Fritters

Cut cold chicken into small pieces, put into a large dish and season with salt, pepper, and lemon juice. Let stand one hour. Make a batter of two eggs, one pint of milk, a little salt and sufficient flour. It should not be too stiff. Stir the chicken into this and fry brown by dropping it by spoonfuls into boiling fat. Drain and serve hot.

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At the source

Publication: Good Housekeeping 1900-07: Vol 31 Iss 1
Issue date: 1900-07
Volume: 31
Issue: 1
Page / locator: n40
Provider record: View the original provider record ↗

Public rights statementThis material was originally published in the United States in 1900 and is believed to be in the public domain in the United States. Source: Good Housekeeping 1900-07: Vol 31 Iss 1, 1900-07-01, page n40, via https://archive.org/details/sim_good-housekeeping_good-housekeeping_1900-07_31_1. Repastory is not affiliated with or endorsed by Good Housekeeping 1900-07: Vol 31 Iss 1 or its current owner. Rights may vary outside the United States.

Recipe

Ingredients

cold chicken, cut into small pieces
salt
pepper
lemon juice
2 egg
1 pint milk
salt
flour
fat, for deep-frying

Directions

Cut cold chicken into small pieces, place in a large dish, and season with salt, pepper, and lemon juice. Allow to stand for one hour.

Prepare a batter by mixing the eggs, milk, a little salt, and enough flour so that it is not too stiff. Stir the seasoned chicken pieces into the batter.

Drop by spoonfuls into boiling fat and fry until brown. Drain and serve hot.

Item type: recipe
Yield: Not stated
Timing: 1 hour
Temperature: Not stated
Equipment: Not stated

Names & connections

Chicken Fritterstopic · dish type

Source context

contributor

To Cook Chickens

To Cook Chickens By L. M. ANNABLE

CHICKENS when fresh are known by full, bright eyes, pliable feet, and soft, moist skin. Old fowls have long thin necks and feet and the flesh on back has a purplish shade. The best fowls are plump, with skin nearly white and the grain of the flesh fine.

Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n40 · View context source ↗

Source evidence: To Cook Chickens By L. M. ANNABLE CHICKENS when fresh are known by full, bright eyes, pliable feet, and soft, moist skin. Old fowls have long thin necks and feet and the flesh on back has a purplish shade. The best fowls are plump, with skin nearly white and the grain of the flesh fine.

publication context

GOOD HOUSEKEEPING 39

Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n40 · View context source ↗

Source evidence: GOOD HOUSEKEEPING 39

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