{"id":4946,"slug":"austrian-chicken-fritters-2","title":"Austrian chicken fritters.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Meat of a boiled or baked fowl","Salt, pepper, nutmeg and herbs","Cream or white sauce, enough to moisten","Yolks of eggs (one for each cup of the meat and cream)","Sandwich bread","A pint of milk","Two well-beaten eggs","Sifted bread crumbs","Hot lard for frying"],"ingredients_norm":["meat of boiled or baked fowl","salt pepper nutmeg and herb","cream or white sauce enough to moisten","egg yolk","sandwich bread","milk","egg","bread crumb","hot lard"],"steps":["Chop the meat of a boiled or baked fowl, season with salt, pepper, nutmeg and herbs; place in a saucepan, and add enough cream or white sauce to moisten.","To each cup of the meat and cream add the yolk of one egg.","Cut some sandwich bread into thick slices.","Mix a pint of milk with two well-beaten eggs.","Spread the sandwich bread with a thick layer of the creamed chicken, press two pieces of the bread together, as if making a sandwich, dip this in the egg and milk mixture, then roll in sifted bread crumbs, and fry in hot lard to an even brown color; and in the same manner as for pancakes."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w44:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"eb3fa2da3904ee5e88b91658fa7604a8f77b08b9408259d066c0281c0d913340","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/austrian-chicken-fritters-2"}