Dinner
Chicken fritters
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cook a heaping tablespoonful of flour in one tablespoonful of hot butter and one cup of chicken stock, added gradually.
- Season with celery salt and pepper and pour half of this sauce into a small, shallow, buttered pan.
- Chop one cupful of cold chicken quite fine, season and spread it evenly over the top of the sauce after it has thickened.
Historical transcription
Source method
- 1
Cook a heaping tablespoonful of flour in one tablespoonful of hot butter and one cup of chicken stock, added gradually. Season with celery salt and pepper and pour half of this sauce into a small, shallow, buttered pan. Chop one cupful of cold chicken quite fine, season and spread it evenly over the top of the sauce after it has thickened. Cover with the remainder of the sauce, place on ice, and when very cold and hard cut into rounds or squares. Dip them quickly into batter and fry in deep, hot cottolene or other fat, or in clarified chicken dripping.
- 2
These should be prepared over night. The fritters will keep their shape if left a long time before the paste is cut up.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.