Chicken Fritters

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
Instructions (11)
  1. Put some new milk in a stew-pan.
  2. Add enough rice flour to make it of a tolerable thickness.
  3. Beat three or four eggs, the yolks and whites together, and mix them well with the rice and milk.
  4. Add a pint of rich cream.
  5. Set it over a stove and stir it well.
  6. Put in some powdered sugar, some candied lemon-peel cut small, and some fresh-grated lemon-peel.
  7. Take all the white meat from a roasted chicken, pull it into small threads, put it to the rest of the ingredients, and stir it all together.
  8. Take it off; it will be a very rich paste.
  9. Roll it out, cut it into small fritters, and fry them in boiling lard.
  10. Strew the bottom of the dish with sugar finely powdered.
  11. Put in the fritters and shake some sugar over them.
Original Text
Chicken Fritters. PUT on a stew-pan with some new milk, and as much flour of rice as will be necessary to make it of a tolerable thicknefs. Beat three or four eggs, the yolks and whites together, and mix them well with the rice and milk. Add to them a pint of rich cream, set it over a stove, and stir it well. Put in some powdered sugar, some candied lemon-peel cut small, and some fresh- grated lemon-peel. Take all the white meat from a roasted chicken, pull it into small threads, put it to the rest of the ingredients, and stir it all together. Then take it off, and it will be a very rich paste. Roll it out cut it into small fritters, and fry them in boiling lard. Strew the bottom of the dish with sugar finely powdered. Put in the fritters, and shake some sugar over them.
Notes
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