Recipes

Lamb, Ham, Veal, Chicken, or Turkey Fritters

Recipe No. 175 from the U.S. Army's WWII cookbook — Fritters and Croquettes. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Chicken · Pork

Serves 100 servings
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 175 from the U.S. Army’s WWII cookbook — Fritters and Croquettes. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Directions

  1. Substitute lamb, ham, veal, chicken, or turkey for beef in recipe for beef fritters. Use same weight of cooked lamb, ham, or veal or 12 pounds cooked chicken or turkey.

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 175, Fritters and Croquettes. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.